Avocado & Olive Salad

Wednesday Jan 2 | BY |
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power_avocado_olive_salad_actual (2)It has only five ingredients—anyone can make it!

The other day, a friend told me that many guys want to go raw, but have a hard time finding simple recipes with easy-to-find ingredients. Let’s face it—only a few of us use Irish Moss, and how many more even know what it is? This salad is a pretty hefty, but refreshing dish complete with two fats—from the avocados and olives.

While it makes a good side dish, I’ve had it as a complete meal many times, especially when there wasn’t much time to prepare anything. I have a section in my website called “Da Power-Five,” featuring meals using only five ingredients, so no more excuses to be deliciously healthy!

Prep Time: 5 minutes

Yield: 1-2 servings


1 cup cucumbers, cubed
1 cup tomatoes, cubed
1 cup avocados, cubed
1 cup olives, cubed
1 tablespoon olive oil

*Optional black pepper

Mix all ingredients together in a bowl and serve.

Note: If you are not going to eat this salad right away, save the avocado until last so it doesn’t turn brown.

Jennifer McClelland

Jennifer McClelland

Jennifer McClelland is a whole foods spokesperson, raw food chef, and cookbook author of “The Right Blend: Blender-only Raw Food Recipes”. Jennifer grew up on a farm and studied at Living Light Culinary Institute in Northern California. Based in Idaho, she travels the world, working from Beijing to Shanghai to Hong Kong to Los Angeles. Jennifer is a regular contributor for New Western Cuisine Magazine and available for culinary projects around the world!
Contact Jennifer at www.bedeliciouslyhealthy.com.

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