Although not zesty, it is super tasty! For a little more zing to this recipe you could add a touch of hot sauce or jalepeno peppers.
For PDF of recipe, Beet and Avocado Appetizer
Makes 2 cups
1 large avocado, diced
1 cup cooked beets, diced
1/4 cup water chestnuts, diced
1/4 cup green onions, thinly sliced
10 cured olives, diced
1/4 cup packed spinach, chopped
2 mushrooms, diced
1 tablespoon avocado oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh or dried basil
Salt and pepper to taste
- Mix together all the ingredients. Let rest in fridge for at least 1 hour.
- Serve with whole grain crackers.
Note: This appetizer could also be served as a topping to chicken or fish; use as a condiment for wraps.