This recipe makes turns ripe avocados into a tasty appetizer or mid-afternoon snack with baked tortilla chips. If you have avocados that aren’t quite ripe, you can quicken the ripening process by storing them in a paper bag with a tomato.



Quantity Ingredients
3 avocados, mashed
2 cloves garlic, crushed
3 tbsp / 50 ml freshly squeezed lime juice
1 smal jalapeno, finely chopped
1/4 teaspoon / 1 ml coarse sea salt, or to taste


In a small bowl, combine avocado, garlic, lime juice, jalapeño and salt. Mash to desired consistency.

Makes about 3 cups (750 ml).

Serves 6. Serve with Herbed Pita Chips.

Per 1/2 cup (125 ml) serving: 165 cal, 2 g pro, 15 g total fat (2 g saturated fat), 9 g carb, 5 g fibre, 0 mg chol, 110 mg sodium

Source: Leslie Beck's Healthy Kitchen