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Avocado Salsa

Posted By Heather On September 2, 2009 @ 5:27 pm In Appetizers,Recipes,Salads,Special Occasion | 53 Comments

[2]

IMG_4291x [3].

This naturally gluten-free recipe has been a family favorite for years. You may call it avocado dip or even avocado pico de gallo [4], but my family lovingly calls it “Ugly Dip.” Why ugly you ask? I’m not sure, but someone must have thought it was ugly at one time.  This dip is best after chilling in the refrigerator for a few hours (or overnight) to allow the flavors to mingle. Of course, if left too long the pretty green and yellow avocado may start to turn brown. Maybe that’s where the “ugly” title got started. I’ve found that the vinegar in the recipe helps keep it all looking and tasting fresh for at least 24 hours if sealed tight in a plastic container.

It makes a perfect appetizer for a party. Make it the night before, or the morning before the party. It only takes about ten minutes to prepare, seal tightly and place in the refrigerator. A couple hours later, take it out and serve with some tortilla chips.

So, here’s another reason why I love this dip so much: You don’t have to wait for the avocado to be perfectly ripe. This tastes great with an almost ripe avocado. (You know, it has a dark skin, but it’s still firm — not really soft enough for guacamole.) So next time you think about making guacamole, but the avocados are too firm, try this instead. You won’t be disappointed.

Avocado Salsa (aka. Ugly Dip) Recipe

Ingredients:

1 firm avocado, seeded, peeled and chopped
1 medium tomato, chopped
3 green onions, sliced
1 small can (4 oz.) of chopped black olives
1 small can (4 oz.) of chopped green chiles
1 tsp salt
1/2 tsp pepper
1 TBSP olive oil
1 TBSP apple cider vinegar

Directions:

  1. Combine all ingredients and mix well.
  2. Refrigerate for a couple hours or overnight.
  3. Serve with tortilla chips.

Additional Notes:

  • IMG_4313x [5]This is a mild dip. It has good flavor, but isn’t spicy. If you prefer something with a little more kick, add one or two finely chopped jalapeños.
  • This is also great served as a pico de gallo. Consider adding it to tacos, salads [6], or fajitas. Or, as I did here, on top of Cilantro Rice [7], slow-cooked Mexican Chicken [8], and shredded cheddar.

Related Links:

More gluten-free appetizer recipes at The Gluten-Free Homemaker’s “What Can I Eat That’s Gluten-Free? [9]
More gluten-free Super Bowl Party Foods at The W.H.O.L.E. Gang [10].
For football party ideas, check out Celebrate-It! [11]


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[4] pico de gallo: http://en.wikipedia.org/wiki/Pico_de_gallo

[5] Image: http://celiacfamily.com/wp-content/uploads/2009/09/IMG_4313x.jpg

[6] salads: http://celiacfamily.com/southwestern-chicken-salad/

[7] Cilantro Rice: http://celiacfamily.com/cilantro-rice/

[8] slow-cooked Mexican Chicken: http://celiacfamily.com/slow-cooked-mexican-chicken/

[9] What Can I Eat That’s Gluten-Free?: http://www.glutenfreehomemaker.com/2009/09/deviled-eggs-what-can-i-eat-thats.html

[10] The W.H.O.L.E. Gang: http://www.thewholegang.org/2010/02/friday-foodie-fix-super-bowl-party-foods/

[11] Celebrate-It!: http://www.celebrate-it.com/tag/football-party/

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