Avocado Salsa

The avocado is the fruit with the highest concentration of fat. Even if you consider it a
vegetable, it really belongs in the fruit family. So when you hear the recommendation to
eat a lot of fruit and green vegetables, well, this is one of the best choices you can make.

If you only use half an avocado, the other half will stay unblemished in the refrigerator
much longer if you leave in the pit.

Fresh cilantro has a very special aromatic taste. Start with a smaller amount of it, and keep
sampling the salsa until you reach what you feel is the right amount. Even those who feel a
bit ambivalent about cilantro usually enjoy this salsa.

Avocado Salsa
• 2 ripe avocados
• 10 cherry tomatoes
• juice of ½ lemon
• 2 tablespoons cold-pressed olive oil
• 1–2 tablespoons fresh cilantro, coarsely chopped
• about 1 teaspoon crumbled salt flakes
• about ¼ teaspoon white pepper

Cut the avocados in half and remove their pits. Chop the avocado flesh into cubes, and cut
each tomato into four pieces.

Place everything in a bowl and pour in the lemon juice, olive oil, the chopped cilantro, and
spices. Mix carefully so the avocado pieces don’t get mashed.

If you need to store the salsa for a short while, add the seeds back to the salsa to prevent it
from quickly becoming discolored and turning brown.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund