Avocado Salad + Blue Corn Tortilla Chips = Gluten Free Nachos

Turns out that I am completely in love with the combination of avocado greatness and being able to still enjoy tortilla chips on occasion since this blue corn and flax seed variety it gluten free.  Even if you're not someone going gluten free, this is one that you will love too.

Avocado Salad and Blue Corn Nachos:

 

Ingredients: 

3 avocados, peeled, pitted, and diced

1 can Rotel, drained

1 small can black olives, drained

1 can chickpeas, drained

2 tbsp. dried parsley 

1/4 cup apple cider vinegar

1/4 cup olive oil

1/2 tsp. cayenne pepper

1/2 tsp. paprika

1 tsp. garlic salt

Blue Corn Tortilla Chips

Directions:

In a large mixing bowl, combine avocados, Rotel, black olives, chickpeas, parsley, vinegar, olive oil, cayenne pepper, paprika, and garlic salt.  Toss to coat all of the ingredients with the vinegar and olive oil.  Top each blue corn chip with the avocado salad.  This dish will be served cold.