This supper club favorite by Beverly Williams-Hawkins has been shared by YPB Training Studio’s owner Lisa Wright for many parties. With a chunky texture and “just right” spicy, it’s great to dip into as an appetizer, served over fish or steak, and as a topping over your favorite salad greens.

Ingredients

2 avocados (cubed)
2 pts grape tomatoes (halved)
1/2 cup chopped cilantro
1/2 red onion (finely diced)
2 garlic cloves (minced)
2 limes (juice)
1 tsp lime zest
1 tbsp honey (agave nectar, acacia or orange blossom honey)
1/2 tsp cumin
2 small jalapeño peppers (minced)
Sea Salt

Preparation

Combine all ingredients (except the avocado) in a medium bowl until just mixed. Gently fold in the avocado and season to taste with sea salt.

Nutrition Facts

Amount per Serving
Calories 110        Calories from Fat 60
Total Fat  7g
Saturated Fat   1g
Trans Fat
Total Carbohydrates  14g
Dietary Fiber  5g
Sugars  6g
Protein  2g