I prefer guacamole to be more rustic and chunky. This version can be served as a side salad with a Mexican dish or as a topping over a green garden salad.
Tip: Leave avocado pit in bowl to prevent browning.
- 2 avocados, diced
- 1 tomato, diced
- ¼ red onion, finely diced
- ½ lime, juiced
- sea salt and pepper, to taste
- Combine all ingredients and serve with tortilla chips or over lettuce.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.