It took me almost a year to get this exactly the way I like it. Enjoy!

Gallery

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.

    Advertisement
  • Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.

  • Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

Nutrition Facts

151 calories; protein 2.2g 4% DV; carbohydrates 12g 4% DV; fat 11.8g 18% DV; cholesterolmg; sodium 134.8mg 5% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/04/2013
While super easy to make the down fall in this recipe is the acidic of too much lemon juice and slightly off-putting. It's the 1st thing you taste above the other ingredients in the recipe. It did however have the back heat of the cayenne and the light lingering flavor of cilantro. I would recommend only using 2 teaspoons of lemon juice not 2 tablespoons and add an additional avocado or add a diced roma tomato for extra color because the recipe color is rather muted from the canned tomato sauce. Read More