Guacamole dates back to the Aztecs, who referred to this blend of avocado and other flavorful additions as ahuaca-mulli which, roughly translated, means avocado mixture. Avocados have great value in a fresh plant-based diet, offering beneficial fat and important nutrients. With its vibrant colors and flavors, this jazzed-up salsa guacamole hybrid is sure to win hearts and minds. You can follow it exactly or improvise as you wish. This serves 2-4 people as an appetizer.
Ingredients:
3 large, just-ripe avocados (pale green flesh, no brown spots)
1/2 cup red and/or yellow cherry or grape tomatoes, quartered
1/2 cup cilantro leaves, chopped
1/4 cup sweet red onion, minced
1/4 cup freshly-squeezed lime juice, or to taste
1-2 green or red jalapeño peppers, seeded, membrane removed, minced
1-2 cloves fresh garlic, minced
1/2 teaspoon Pink Himalayan sea salt, or to taste
Directions:
Cut the avocados in half and remove the pits. Spoon the flesh of the avocados into a medium-sized glass mixing bowl and include one of the pits, which helps keep the guacamole fresh. Add all remaining ingredients and combine very gently so your final product remains chunky. For special occasions, serve in a purple cabbage bowl!