All the flavors of guacamole in a simple, cost effective, and deconstructed salad.
$4.81 recipe / $0.80 serving
3medium ripe avocados $2.37
3large roma tomatoes $1.50
1/4red onion $0.17
1small lime $0.24
1/4bunch cilantro $0.17
1whole or less jalapeno$0.14
about 10 cranks fresh ground black pepper$0.05
1Tbspolive oil $0.10
Dice the tomatoes, jalapeno, onion, garlic and cilantro and place them in a bowl. Dice the jalapeno, onion, garlic and cilantro very finely while leaving the tomato in larger chunks (approximately 1/2 inch square). Dice the avocado about the same size as the tomatoes. Save the avocado for last to minimize the time that it is exposed to oxygen and reducing the likely hood of it turning brown. Once the dressing is mixed in, the acid from the tomatoes and lime will keep the avocado from turning brown during storage.
In a small bowl combine the olive oil, juice and zest from the lime, salt and pepper. Pour the mixture over the diced vegetables and stir to combine!