Less talking! More chopping…

Nutritional Analysis

Mise en place

• 3 avocados (early ripe)
• 1/2 large cucumber
• Salt
• Cumin
• Onion granules
• Chili powder
• Apple cider vinegar
• Lemon juice

Prep

Cut cucumber in half cross wise and peel one of the halves. Cut into quarters lengthwise.

Slide the tip of the knife under the seeds and gel and slice away the core. Repeat for each quarter.

Cut each of the quarters, lengthwise, into 4 pieces. Cut crosswise into 3-5mm dice. Put in mixing bowl.

Now for the avocado! Pick off the stem and find the middle of the avocado from the stem hole.

Hold the knife steady and use your free hand to rotate the avocado under the edge. Separate the halves. Use the knife to lightly chop the seed (careful!). Twist the knife left-right to loosen the seed. It should come out easy.

Using a flexible spatula (I got these), insert the corner of the spatula between the skin and flesh of the avocado. Slide the spatula blade back and forth over the flesh with a slight lifting motion. This will perfectly separate the skin!

Rough chop the avocado. Repeat with other two avocados. Place in mixing bowl.

Add spices and seasoning to taste. No. I do not measure these. If you have to know, these are my estimates…

• 1/4 tsp Salt
• 1/4 tsp Cumin
• 1/4 tsp Onion granules (NOT powder)
• 1/2 tsp Chili powder
• 1 glug Apple cide vinegar

With a large wooden spoon, start chopping the mix into the corner of the bowl.

That’s it! Serve with tortilla chips. Spoon on some roasted meats. Or just dive face first into the bowl. You do you.