This quick and easy recipe is my personal favorite and always a crowd pleaser. It only requires seven ingredients and is vegan, gluten-free, oil-free, wfpb, and is ready within just 15 minutes. Plant Diversity: Striving for 30 different plants per week for optimal gut health.The number of plants in this recipe: At least 5 plants
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: Mexican
Diet: Vegan
Servings: 8
Calories:
Equipment
potato masher or fork
knife and cutting board
measuring cups and spoons
medium-large bowl
Ingredients
1limejuiced (about 2 tablespoons)
½cupred onion or shallotminced
3small garlic clovesminced (1 tablespoon, more or less)
1pickled or fresh jalapenoseeded and minced (maintain some seeds if you like it hot)
2tablespoonscilantrochopped (optional)
½teaspoonsalt
3medium avocados
Optional additions
tomatilloschopped
cherry tomatoeschopped
Instructions
Juice the lime and pour into a large bowl.
Add the chopped onion, garlic, cilantro, and salt, and any other additions, then scoop out the fruit of the avocados and add it to the mix. Mash well, taste, and add more salt or lime juice if desired.
Serve immediately or refrigerate in a sealed container for up to a few days.
Notes
I like to start the recipe with lime juice and leave the avocado intact until the last minute to help keep the avocado from oxidizing.