California-Style Marinated Avocado Salad
Prep time: 
Total time: 
Serves: 4-6
gluten-free, paleo, keto, vegan, Whole30, AIP
  • ⅓ cup coconut aminos (gluten-free tamari or soy sauce)
  • ⅓ cup olive oil*
  • 3 tablespoons fresh lime juice
  • ½ teaspoon black pepper, freshly ground
  • 1 clove garlic, finely minced
  • 3 ripe, Fresh California Avocados, sliced into thin wedges
  • ½ cup red onion, thinly sliced
Optional raw veggies for serving and garnish:
  • Cucumber, sliced into matchsticks
  • Carrots
  • Radishes
  • Purple cabbage
  • Scallions
  • Black sesame seeds
  • drizzle of toasted sesame oil
  1. In a small bowl whisk together the coconut aminos, the coconut oil, lime juice, pepper and garlic.
  2. In a shallow dish add avocado slices/wedges, add in the onion, if including.
  3. Poor the marinade over top.
  4. Let marinade at least 30 minutes before serving. If making ahead, cover & refrigerate for 12 hours before serving.
Recipe Notes:
Try swapping in a tablespoon or two of toasted sesame oil for the olive oil
Serve over rice or cauliflower rice to make it a bowl-style meal
Recipe by Tasty Yummies at