1 - Ripe Avocado, preferrably West Indian with smooth green skin (or 2-3 Haas avacados)
1 - Tomato, without seeds
2 Tbs - Cilantro leaves, chopped fresh
4 tsp - Orange juice, freshly squeezed
2 tsp - Lime juice, freshly squeezed
1/2 tsp - Goya Adobo All-Purpose Seasoning (may use plain salt instead)
Cut avocado in half length-wise.
Use a knife to make vertical slices 1/2 inch apart while still in the skin.
Then make horizontal slices 1/2 inch apart.
Invert the skin of the avocado or use a spoon to
remove the avocado cubes, but try to not mash it up too much.
Add Cilantro, Lime juice, Orange Juice, and Adobo seasoning.
Using a knife or a fork, you can slice or mash to adjust conistency to your liking.
Chop seeded tomato into 1/4 inch bits and add to mixture. Stir gently.
Refrigerate for at least 1/2 hour, covered with plastic touching exposed surface.
Serve with: tortilla chips; Triscuits; salads; burritos; taquitos; ...