Ingredients
Directions
Add the avocado to a medium-sized bowl. With a fork, lightly mash but don’t overmash, leaving some whole pieces for texture.
Add the remaining ingredients and stir to combine.
Taste and adjust for additional flavors of choice or optional salt and ground black pepper.
Chef's Notes
Substitutions
Substitute red onion with white or yellow onion or shallots.
Use cherry tomatoes, garden tomatoes, or any tomatoes you love.
Substitute diced red bell pepper for the tomatoes.
Use lemon juice in place of lime juice.
Use basil or chives in place of cilantro.
Scoring the Avocado
To score the avocado, first cut it in half lengthwise. Remove the pit. With a paring knife, cut through the flesh (reaching the skin but not cutting through the skin) 3–4 times lengthwise and 3–4 times crosswise so you have roughly cut cubes. With a spoon, scoop them out into a measuring cup. You should need 1–2 avocados to get one cup, depending on the size of the avocados.
Companion Recipes
Dollop on top of Loaded Potato Nachos.
Makes a scrumptious addition to the Healthy Charcuterie Board.
Add a layer to Mason Jar Taco Salad.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Add the avocado to a medium-sized bowl. With a fork, lightly mash but don’t overmash, leaving some whole pieces for texture.
Add the remaining ingredients and stir to combine.
Taste and adjust for additional flavors of choice or optional salt and ground black pepper.
