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 over ripening, transfer to refrigerator when ripe to stop process.
- Prep Time :
5 min - Ready Time :
5 min
Servings
Ingredients
- 4 medium Ripe avocados
- 2 Limes 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 teaspoon Cumin
- 1 small Clove of garlic Chopped or pressed
- 1/4 teaspoon Coriander
- 2 tablespoons Prepared salsa Optional
- 1 teaspoon Sea salt or to taste
Directions
- 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, Coriander, Garlic, Salt and Salsa.
- Serve with Organic Blue Tortilla Chips and Thinly Cut Jicama
