Avocado, Beet & Olive Oil Salsa Recipe

Avocado, Beet & Olive Oil Salsa

I've had the opportunity to try out the Carapelli Olive Oil and have to say it's one of the better olive oils that I have had.  Here's another great recipe from Carapelli.  

Serves 4

Collect

¼ cup Carapelli Premium 100% Extra Virgin Olive Oil, plus more for coating

1 avocado

½ lime zest and juice

½ cup roasted red beets, peeled and juice reserved

2 tbsp red wine vinegar

1 tbsp soy sauce

¼ cup scallions, thinly sliced

¼ cup charred green chilies (like hatch, pablano or jalepeno)

Salt and pepper to taste

Assemble

In a mixing bowl, whisk together soy sauce, vinegar, beet juice, and Carapelli Premium 100% Extra Virgin Olive Oil.

Toss the avocado with lime zest and juice, and a gratuitous sprinkling of salt. Be as generous as you’d like – there’s always room for more zest at a party. Combine all the ingredients, and toss and taste for seasoning. Enjoy this salsa with tacos, crispy nachos, or simply add some lettuce for a tasty salad.