- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 172
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 102 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 7 grams
- Protein
- 2 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 172
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 102 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 7 grams
- Protein
- 2 grams
- Sugar
- 2 grams
Ingredients
Directions
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
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Recipe Review Highlights
People praise this recipe for its outstanding flavor and balance. Many highlight the perfect kick from the cayenne pepper and the essential cumin which brings depth to the dish.
Several have made substitutions successfully, like using red onion instead of yellow, habanero peppers instead of jalapeños, or even canned salsa in place of fresh tomatoes.
This recipe has been a hit at various events such as Super Bowl parties, Fourth of July gatherings, Cinco de Mayo celebrations, and casual get-togethers.
