Avocado and Olive Salsa

A fresh, briny salsa built on good fat instead of tomato and pepper, so it sits easily on the plate. Creamy avocado, salty olives, and a little red onion, bright with lemon and olive oil. Spoon it over fish, fold it into a salad, or eat it with a fork.

Avocado brings monounsaturated fat, fiber, and magnesium, which is involved in the nervous system and in hundreds of enzyme reactions. The olives add their own monounsaturated fat and a welcome saltiness, and the olive oil helps your body absorb the fat-soluble nutrients here. Whole food, and genuinely good.

Chop everything to a similar size, dress it lightly, and let it sit a few minutes so the flavors meet.

Ingredients

• 2 small avocados, chopped
• 4 ounces black olives, chopped
• 1/2 cup red onion (omit if you are managing interstitial cystitis)
• 1/8 cup extra virgin olive oil
• 1/8 cup lemon juice (omit for low-histamine or interstitial cystitis)
• 1 tablespoon apple cider vinegar (omit for low-histamine or interstitial cystitis)
• 1/4 teaspoon sea salt

Omit black pepper, which the source flags as off-limits on strict AIP. No swap is needed. This salsa is already built without tomato, peppers, or corn, so it stays clear of nightshades.

Method

• Put everything in a bowl and stir gently to combine. Let it marinate in the fridge for at least 30 minutes before serving so the flavors come together.

*Adapted from acleanplate.com*