- 2 ea. Avocados From Mexico, halved, pitted, & peeled
- 3 T. ground raw pistachios (or pistachio powder)
- 2 T. lemon juice
- 1/2 t. charcoal salt
- 1 T. beet fresh juice
- In a medium bowl, mash the avocados with the ground pistachios, lemon juice, and salt to desired consistency. Stir in beet juice until guacamole has achieved a purple color.