1/2 cup finely chopped white onion 2 jalapeño peppers, seeded and chopped (optional) 1/3 cup fresh lime juice (about 3 to 4 limes) 1/4 cup chopped fresh cilantro 2 tsp kosher salt 1 tsp freshly ground black pepper 1/2 tsp ground cumin 7 ripe Hass avocados 1 cup seeded and diced Roma or beefsteak tomato
In a large bowl, combine the onion, jalapeño, lime juice, cilantro, salt, pepper and cumin. Mash the mixture with the tines of a fork and stir well.
Halve the avocados and throw away the pits. Scoop the flesh into the bowl and mash with the tines of a fork until mixed, leaving some small chunks (or mash until it’s creamy, if that’s your preference). Gently fold in the diced tomato until combined.
Tip: Don’t be afraid of jalapeños. The heat is in the seeds and membranes, so if you remove them (along with the white pithy ribs running up the inside), you will be left with just a flavorful pepper.
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