Avacado Salad

Some people would just call this chunky guacamole and that is cool with me, however I call this a salad cause that is how we eat it. I make it and then add black beans or chicken, and the corn chips get crushed up in it eventually. It is fool proof and so easy and stays in the fridge in an air tight container for about a week (if it gets watery just scoop out the good stuff and drain the water).

Ingredients

  • 2-3 avacados
  • bunch of cilantro (I use a small bunch or half a large bunch)
  • half large sweet onion chopped
  • 203 vine tomatoes or roma tomatoes
  • 1-2 tsp adobo seasoning
  • 1-2 limes (depends on how juicy they are)

Chop up your onion and tomato as big or small as you like (I make my big we like that way)

Oops! guess I forgot to get a picture of the cilantro (you can imagine it).

Next cut open your avacados, take the pit out, then scoop them out with spoon. This way you can then slice them, chop them, or mince them to your liking.

 

Add your lime juice. This helps keep them from turning black as well as giving it a nice bite in flavor.

Once you have them cut up then add them to the bowl with the onion, tomato, and cilantro. Last add your Adobo seasoning and mix it all up.

Like I said before this is great by itself or you can add black beans, chicken, corn, or if you want it spicy then add a jalapeno pepper. Enjoy!

 

 

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