Guacamole Picado

The cubed avocado in guacamole picado allows you to enjoy the great flavors of guacamole as a salsa instead of a mash.

Adapted from a recipe by Chef Priscila Satkoff, Salpicón! restaurant, Chicago

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Ingredients

1 cup diced tomatoes		1 tablespoon olive oil
1/2 cup chopped onion		1 tablespoon lime juice
1/2 cup chopped cilantro		2 fully ripened avocados from Mexico, halved, pitted and diced
1 tablespoon finely chopped serrano or jalapeño chile

Prep: 5 min Total:

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1
In large bowl, combine tomatoes, onion, cilantro, chiles, olive oil, and lime juice. Stir in avocados. Season with salt to taste. Spoon into serving bowl; cover tightly with plastic wrap. Refrigerate about 1 hour to blend flavors. Serve with chips or veggies, if desired.

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