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Cut the avocados into halves. For easy removal, cut the avocado into 1/2 inch thick cubes while still in the shell. When finished, simply run a spoon down between the shell and the chunks and they will easily fall out. Drop these into a mixing bowl.
Add the rest of the ingredients to the bowl and mix together. Don't mix too hard; leave some chunks of avocado. Season with the sea salt to taste and then mix the salt throughout. Serve at your next fiesta with corn chips or vegetable sticks. Suppose your fiesta goes late and a few of your guests decide to spend the night. Well, you can use any extra avocados to make them a delicious, Mexican breakfast; Torta de Aguacate y Jamón (Avocado and Ham Omelet). This is an authentic Mexican recipe, adapted from Mar ía Teresa Bermudéz's book, "Mexican Family Favorites Cook Book."
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Torta de Aguacate y Jamón (Avocado and Ham Omelet)
Omelet Ingredients:
- 6 eggs, separated
- 6 Tbsp. milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. butter
