Guacamole with Persian Lime EVOO
  • 2 large ripe avocados
  • 1 small plum tomato
  • 1 small red onion
  • 1 bunch cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp Sunny Olive Persian Lime EVOO
  • Sea salt
  1. Mash avocados in a medium size bowl. Dice and rinse the tomato and get rid of all seeds, dice the onion, coarsely chop the cilantro and add all to the avocado. Pour in the olive oil and lime juice and mix everything together in a blender for a creamier consistency or by hand for a chunkier version. Add sea salt to taste. Makes 1 ½ to 2 cups and will last up to 2 days in airtight container in fridge.