⅓cupcoconut aminos, gluten-free tamari or soy sauce
⅓cupolive oil*
3tablespoonsfresh lime juice
½teaspoonblack pepper, freshly ground
1clovegarlic, finely minced
3ripe, Fresh California Avocados, sliced into thin wedges
½cupred 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
Instructions
In a small bowl whisk together the coconut aminos, the coconut oil, lime juice, pepper and garlic.
In a shallow dish add avocado slices/wedges, add in the onion, if including.
Poor the marinade over top.
Let marinade at least 30 minutes before serving. If making ahead, cover & refrigerate for 12 hours before serving.
Notes
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