Categories: Mexican

Ingredients

• 2 ripe Hass avocados
• 2 tsp fresh lemon juice
• 1/4 tsp kosher salt

Directions

1. Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.

2. Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.

Email to a friend | Print this recipe | Back