Eating healthy, nutrient dense and anti inflammatory foods doesn’t have to be boring or complicated. It can be really simple and scrumptiously delicious at the same time. Today’s recipe is just that.
I love my avocados but it was not long ago that I was not able to eat them due to my histamine intolerance. Avocados are high in histamine and for those suffering from histamine intolerance this can be an issue. Since starting on a gentle detox of getting Mercury out of my system I am able to tolerate foods that are high in histamine without feeling sick afterwards. If you are wondering what Mercury or more accurately mercury toxicity has anything to do with histamine, do go ahead and read my posts on this topic here and here.
Now back to avocados. This recipe requires only 6 ingredients. Fresh lemon, lots of coriander and a hint of raw garlic bring the humble avocado to life. You can prepare this avocado salsa ahead of time and it keeps well in the fridge for a couple of days. It goes well with almost anything really, meat, fish, salad bowls or as a chunky dressing for canapes.
My favourite way is to eat this avocado salsa with carrot and cucumber sticks when I feel peckish and need a pick me up during the day. Good fats with plenty of real whole vegetable goodness can do nobody no harm and besides that this avocado salsa tastes pretty dammmmmn good too.
Chunky Avocado Salsa
- 2 avocados
- a big handful of coriander chopped finely
- 1 tbspn of finely chopped spring onion
- a small garlic finely chopped
- 2 tbspn freshly squeezed lemon juice
- 1 large tomato seeds taken out and chopped finely
- freshly cracked black pepper to taste
- celtic sea salt to taste
OK this is how you roll:
- Mix all the chopped ingredients with the lemon juice in a medium sized bowl.
- Scoop the avocado flesh out and cut into cubes. Mix them in together with the rest of the ingredients, lightly mashing the avocados as you mix them in.
- Add freshly cracked pepper and salt to taste. Give the salsa a good toss and voila its done!
- Serve cold or at room temperature with vegetable sticks.
There you go – 6 ingredients, minimal effort and maximum taste, so try it, enjoy it and leave me your comments below.