Avocado 3 Ways

Ingredients

• 3 pieces Avocado (ripe, halved)
• 3 pieces Hard-Boiled Egg (hard boiled, peeled)
• 2 tablespoons Lime Juice (freshly squeezed)
• 0.5 cup Tomato (diced)
• 4 stalks Scallion (white and green parts, thinly sliced)
• 2 pieces Anaheim Chili (stem removed; seed for less heat if desired)
• 1 piece Habanero Chili (seeded, minced)
• 1.5 cups Fresh Cilantro (loosely packed)
• 2 tablespoons White Vinegar (distilled)
• 0.75 teaspoon Salt (fine sea salt)

Instructions

1. Boil the Eggs

   Place the eggs in a saucepan, cover with water, bring to a boil, then simmer for 9 minutes. Transfer to ice water to cool, peel, and set aside.

   Time: PT10M

2. Prepare the Avocados

   Halve the avocados, remove pits with a kitchen towel, peel the skin, and set the halves aside.

   Time: PT5M

3. Mash Two Avocado Halves

   Place two avocado halves in a mixing bowl and mash with a fork until mostly smooth with a few small chunks.

   Time: PT2M

4. Chop Remaining Avocado

   Roughly chop the remaining four avocado halves and add them to the bowl with the mashed avocado.

   Time: PT2M

5. Make the Cilantro‑Chili Dressing

   In a small bowl, combine the scallions, Anaheim chilies, habanero, cilantro, white vinegar, and salt. Pulse with a fork or small food processor until a loose puree forms.

   Time: PT5M

6. Combine Main Ingredients

   To the avocado mixture add lime juice, diced tomato, and roughly two‑thirds of the chopped hard‑boiled egg. Gently stir to keep avocado chunks intact.

   Time: PT3M

7. Add the Dressing

   Fold the cilantro‑chili dressing into the avocado mixture, stirring gently until evenly distributed.

   Time: PT2M

8. Plate and Garnish

   Transfer the salsa to a serving bowl, garnish with the reserved egg pieces and a few extra tomato dice.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

10 g

Fat

12 g

Fiber

5 g