Guacamole & Cilantro Salsa
We like this allergen-free salsa served chilled with corn tortilla chips, but it is also excellent served over grilled fish or chicken. Make extra!
6 tablespoons chopped cilantro
4 ripe avocados – skinned, pit removed and diced
4 medium sized tomatoes, fresh and ripe – seeded and diced
12 scallions – chopped (both white and green parts)
¼ cup well chopped red onion
¼ cup of fresh lime juice
Sea salt and fresh cracked pepper, to taste
Combine all ingredients in a large bowl. Chill before serving with corn tortilla chips.
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