Tuesday, March 29, 2016

Avocado Salad with a Crunch

2 large ripe avocados - diced
2 large ripe tomatoes - diced 
1/2 cup olives - roughly chopped (I used greek olives - they were not pitted and a huge pain in the butt. Next time i will probably use green olives or you can omit)
1 cup canned chick peas (garbanzo beans) - drained and rinsed
2 TBSP flat leaf parsley - roughly chopped or torn
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 tsp cumin
1/2 tsp paprika
salt and pepper to taste
blue corn tortilla chips

Gently toss everything but the chips in a bowl. Serve with chips crumbled on top! 

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