- 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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