Avocado Salza

Name: Avocado Salza
Ingredients: 2 ripe California avocados, peeled and diced; 1/2 c. canned corn (uncooked); 1 (2.2 oz.) can sliced black olives, drained; 1/4 c. diced red pepper; 2 Tbsp. toasted, slivered almonds, chopped; 2 Tbsp. diced white onion; 2 cloves garlic, minced; 1/2 tsp. ground black pepper; 1 tsp. oregano; 3 Tbsp. extra virgin olive oil; 1 Tbsp. lemon juice; 1 Tbsp. white wine vinegar

12 ingredients

3 steps

Ingredients

2 ripe California avocados, peeled and diced
1/2 c. canned corn (uncooked)
1 (2.2 oz.) can sliced black olives, drained
1/4 c. diced red pepper
2 Tbsp. toasted, slivered almonds, chopped
2 Tbsp. diced white onion
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 tsp. oregano
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar

Directions

1

In a medium bowl, combine all ingredients, except avocado. Store in sealed container at room temperature for 6 to 8 hours. Before serving, add diced avocados.
2

Serve with chicken or your favorite grilled meat.
3

Makes 3 cups.