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This Chunky Avocado Salsa recipe was adapted from a recipe I found (and loved!) via one of my fellow vegan bloggers back when I was still doing that whole thing. Gosh, that must have been six or seven years ago. Her site is gone now, sadly (Liz, if you’re out there, I hope you’ve been well!), but I like to think that her fabulous recipe lives on in my household, albeit in a heavily-modified form. The original recipe had black beans, bell peppers, and corn in it, but this autoimmune protocol version is just as tasty. It goes well on salads, burgers, and with chips of any kind! I like to make myself a big ol’ serving with plantain chips while my husband can enjoy his with corn chips and whatever spices or seasonings he wants to add (usually a big ol’ splash of hot sauce). I like to use it as a guacamole substitute, but would like to emphasize that it is NOT guacamole. It’s got olives in it. And no lime or cilantro. Guac purists should stick with my AIP-friendly guacamole recipe.

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