This guacamole variant acts very well on its own as a side dish or appetizer, and it's also very good in fajitas. This recipe can easily be multiplied beyond the two avocado serving.
- 2 ripe avocados
- 2–3 tablespoons chopped cilantro
- About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded
- 1 lime, thoroughly juiced
- About 4 tablespoons chopped cilantro
- ½ red onion, diced
- 2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely
- Kosher salt and extra virgin olive oil to taste
- Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
- Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
- Add lime, and stir to combine.
- Add remaining ingredients, and stir to combine.
Notes, tips, and variations edit
- Works well on beans, in tacos and other Mexican foods, or even as a topping for bread. It also can add flavor and moisture to overly dry food. However, perhaps the best use is as a dip for tortilla chips.
- Avocado salad can be made by not mashing the avocado chunks. Optionally, add a grated carrot. This makes a good side dish or small meal.