August 12, 2016 at 10:05 pm Leave a comment

This is actually a recipe I’ve carried around in a notebook for a few years and have never transferred it here to the blog. We made it first in September 2013 when J and I were in the middle of an experiment. We spent the month eating the staple foods available to the poor of Honduras, El Salvador, Mexico, and Guatemala. When we got to the last two weeks and got to add avocados to our diet, we just died of happiness. It was an important month for me to walk in the footsteps of my students. Here’s a bit of Mexican joy.

  • 2 avocados, mashed
  • 2 tsp fresh lime juice
  • 2 TBSP chopped onion (or 1/2 tsp onion powder)
  • 1 small tomato
  • 2/3 tsp cumin
  • 1/4 tsp salt
  • 2/3 tsp fresh minced garlic
  1. Mix avocado and lime juice immediately.
  2. Stir in the onion and tomato.
  3. Add the cumin, salt, and garlic to finish things off.

Entry filed under: Dairy-Free, Gluten-free, Mexican, Vegan, Vegetarian, Wheat-free. Tags: , .

Broccoli and Cashew Fried Rice Mom’s Cornbread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


%d bloggers like this: