The only downside to guacamole is that you have to make it right before you eat it as the surface will oxidize and turn brown. Buy your avocados a few days in advance and store them at room temperature so that they will ripen. To prevent them from overripening, transfer to refrigerator when ripe to stop process.

Preparation Time 15 minutes

Difficulty Level Easy

Ingredients

• 4 ripe medium to large Avocadoes
• 2 Lime, juiced (you can cut into quarters and juice right into the bowl with the rest of the ingredients
  
• 1/2 Cup Cilantro, chopped
• 1/2 tsp Cumin
• 1 small clove of garlic, chopped or pressed
• 1/4 tsp Coriander
• optional 2 Tbsp Prepared Salsa
• 1 tsp sea salt (or to taste)

Method
Cut Avocados in half and discard pit. Scoop out flesh. You will get a nice chunky pile if you first score the inside of each half with a knife. In bowl, combine avocado, juice of 2 limes, Cilantro, Cumin, Coridander, Garlic, Salt and Salsa. Serve with Organic Blue Tortilla Chips and Thinly Cut Jicama