Ingredients:

  • 3 large ripe Hass avocados
  • 2 tbsp fresh lime juice (approx. 30ml)
  • 1 tsp sea salt
  • 1 jalapeño, deseeded and minced (approx. 15g)

Instructions:

  1. In a large non-reactive mixing bowl, combine the lime juice and sea salt. Add the avocado flesh and gently mash with a fork or potato masher until the desired consistency is reached, ensuring small pea-sized chunks remain for texture.
  2. Gently fold in the minced jalapeño.