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Ingredients
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)
Directions
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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.
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Invert the skin of the avocado or use a spoon to
remove the avocado cubes, but try to not mash it up too much.
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Add Cilantro, Lime juice, Orange Juice, and Adobo seasoning.
Stir well.
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Using a knife or a fork, you can slice or mash to adjust conistency to your liking.
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Chop seeded tomato into 1/4 inch bits and add to mixture. Stir gently.
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Refrigerate for at least 1/2 hour, covered with plastic touching exposed surface.
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Serve with: tortilla chips; Triscuits; salads; burritos; taquitos; ...
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