Ingredients:

• 4 ripe small avocadoes

• 1 Persian cucumber

• 1 small tomato

• 1 stalk celery (from inside-white)

• 2 tbsp. chopped cilantro

• 1 tbsp. chopped green onions

• 1 tbsp. lemon juice

• ¼ tsp. cumin

• ¼ tsp. garlic powder

• ¼ tsp. chili powder

• ½ tsp. oregano

• ½ tsp. paprika

• ½ tsp. coriander

• 1 tsp. Himalayan salt

Instructions:       

Pit avocadoes and smash them adding the lemon juice

1. Chop the tomatoes and cucumbers. Mix them with the avocadoes

2. Add everything else and gently mix.

Tips:  

-Serve as dip with crudités or organic non-gmo corn chips

-If you use plastic utensils, the avocados won’t discolor as quickly

-When storing leftovers, brush the top with lemon juice and olive oil to seal the top. It slows darkening

-Use one a scoop or two on your green salad, en lieu of dressing, and mix. Yum!

To Your Health!