Prep time: 10 minutes
Total time: 10 minutes
Yield: 6 – 8 servings
3 ripe avocados, peeled and pitted
1 jalapeno, stem and seeds removed, minced (add more or less to taste)
1 1/2 cups dice fresh pineapple
1/2 cup finely chopped red onion
1 Tbsp. fresh lime juice
1/4 cup fresh coriander leaves, finely chopped
1/2 tsp. coarse sea salt
dash of cumin
For serving we suggest using blue corn chips for a pop of colour!
2 large ripe Hass avocados, peeled and pitted
2 Tablespoons minced cilantro
1 small clove garlic, minced
1 Tablespoon minced onion, red or yellow onion
1 Tablespoon minced jalapeno
1–2 Teaspoons freshly squeezed lime juice
1 Teaspoon Celtic grey sea salt, or to taste
1 cup diced mango chunks, 6 ounces, I used 1 Champagne mango
4 ripe avocados mashed
4 pieces of crunchy bacon chopped
1/2-1 lime juiced to taste
1 clove garlic minced finely
1/2 onion finely chopped
1/4 cup minced sun dried tomatoes
1/2-1/14 cup minced jalapeño
1/4 cup coriander chopped
salt and pepper to taste
3 large avocados
3–4 Tbsp. fresh lime juice, about 2 limes
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1 cup fresh coarsely grated sharp tasty cheese
3/4 cup finely chopped sweet onion, about 1/2 medium onion
2 small tomatoes, seeds/pulp removed + finely chopped
1/2 jalapeno pepper, seeded + minced
2 cloves garlic, minced
1/4 cup chopped fresh coriander leaves
sea salt, to taste
2 ripe avocados
1/4 onion finely chopped
1 jalapeno finely chopped (optional)
1/4 cup coriander finely chopped
1-2 teaspoons of lime juice
Salt to taste
1-2 tomato finely chopped
½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes
Extra virgin olive oil
