Avocado with Lime and Cilantro

  • Yield 5 servings

Serve this chunky avocado and tomato dish on top of mixed greens or over South Florida Yellow Rice.


3 ripe avocados, diced in large chunks
1 large ripe tomato, cut into large chunks
1/4 cup fresh lime juice
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons hot sauce
1 medium red onion, sliced
1 teaspoon kosher salt
2 tablespoons minced cilantro


  1. Combine all ingredients in a nonreactive container and chill. Makes 2 1/2 to 3 cups. 



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