Chip and dip lovers rejoice! Steven Gundry MD shares his secret recipe for the BEST tangy avocado salsa, no lectins in sight! Try this salsa with cassava or sweet potato chips, or eat it with vegetables for a tasty, healthy snack.
Ingredients:
2 large ripe avocados
½ white onion, chopped
¼ cup packed cilantro leaves*
Juice of 2 limes
½ cup coconut milk
Sea salt and pepper to taste
Sweet potato chips, for serving (or check out one of the chip recipes in The Plant Paradox Cookbook)
*If the taste of cilantro bothers you, use 2 parts parsley and 1 part mint leaves instead.
Instructions:
Place the avocado, onion, and cilantro in the work bowl of a food processor fitted with an “s” blade.
Pulse until well combined and chunky.
Add lime juice and coconut milk and process until smooth and creamy.
Taste, and add salt and pepper as needed
Serve with sweet potato chips as a snack, or use as a marinade for wild-caught shrimp