David Byrd : Byrd's Eye View
David Byrd
Chief Marketing Officer for ANPI

Guacamole with Smoked Salmon

Ingredients
  • 1 large ripe Haas avocado
  • 2 teaspoons lime juice
  • 2 teaspoons onion finely chopped
  • 4 teaspoons tomato, finely chopped
  • 4 teaspoons fresh cilantro, finely chopped
  • 2 ounces smoked salmon, cubed
  • ½ teaspoon Kosher salt or Adobo seasoning
  • ½ teaspoon freshly ground black pepper

Directions

Halve and pit the avocado. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocado with a fork, leaving it somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap on the surface of the guacamole to prevent browning and refrigerate 1 hour before serving.

Serves 4

 

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