Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a large bowl, combine the corn (or cucumber), olives, red pepper, and onion. in a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper; mix well. pour over corn (or cucumber) mixture; toss to coat. cover and refrigerate overnight. just before serving, chop avocados and stir into salsa. serve with tortilla chips. note: make sure that you get good, ripe avocados! also, you can add some minced jalapeno if you'd like a bit of spiciness.

Target recipe: peel the avocado and set aside several thin slices for garnish. chop the rest of the avocado and place in a blender along with 1/2 cup of the chicken broth, cream or half-and-half, sherry, chile, garlic, onion, salt, and black pepper. blend until smooth and drizzle in the remaining chicken stock. if serving cold, chill the soup for an hour in the refrigerator. if serving hot, slowly heat on the stove top. to serve, divide into two bowls and garnish with the avocado slices and sour cream, if desired.