EGG-FREE, NUT-FREE, VEGETARIAN
As the name suggests, this recipe is always a hit. It has the perfect balance of flavors, which keeps just about everyone coming back for more. If you’re hoping for leftovers, you’ll likely be disappointed.
Makes 10 to 12 servings (about 4 cups)
Prep time: 10 minutes, plus 1 hour chilling time
Cooking time: none
4 ripe avocados, diced
Juice of 1 lime
½ medium onion, diced
½ jalapeño, seeded and minced
1 vine-ripe tomato, finely chopped
3 tablespoons coarsely chopped fresh cilantro
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
1. Put the avocado in a large bowl. Add the lime juice and mash the avocado with a potato masher or large fork, leaving it slightly chunky.
2. Add the onion, jalapeño, tomato, cilantro, salt, black pepper, cayenne, and cumin and fold until combined.
3. Cover the bowl and refrigerate for 1 hour to chill before serving.
Change it up: Use a whole jalapeño for a spicy kick.