Avocado-Olive Salsa

  • Yield: med size bowl servings
  • Prep: 10-15 min
  • Cook: none


2medium Avocados (ripe)(dice)
2large Tomatoes (ripe)(dice)
1/2medium Red Onion (diced)
1/2can Sliced Ripe Olives
2small yellow sweet pepper (diced)
2tablespoons Fresh chopped Cilantro
1stalk Celery (diced)
1/2teaspoon Ground Cumin
2cloves Garlic (pressed)
1large Lime (juice only)
1/2teaspoon Redmon Salt
1/2teaspoon black pepper


Take black skin off ripe Avocados and remove seed, then dice the green pulp and put in a large bowl.

Chop or dice the remainder of vegetables into bowl, add spices and squeeze lime over top of vegetables, then stir and serve with chips.  Will keep for a week in the refrigerator.  Gets better every day