INGREDIENTS

  • 2 Avocados From Mexico
  • 1 lemon, juiced
  • 2 chilis, chopped
  • 1/2 tomato, seedless and diced
  • 1/4 c. jicama, diced
  • 1/4 white onion, diced
  • 2 sprigs fresh cilantro, chopped (including stems)
  • 1 T. chicken bouillon powder

instructions

  1. In a medium bowl, mash the avocado with a fork and add the lemon juice.
  2. Add the chilis, tomatoes, jicama, onion and cilantro to the mashed avocado.
  3. Finally, stir in the tablespoon of chicken bouillon powder for seasoning and serve.
 back