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Categories:Viewed: 31 - Published at: 8 years ago
Ingredients
- 3 large ripe Hass avocados, halved, pitted
- 1 cup diced fresh pineapple
- 1/2 Serrano chili, seeded and diced
- Zest of one fresh orange
- 2 tablespoons fresh orange juice
- 1/4 teaspoon Kosher or sea salt
Method
- Cut each avocado half using the tip of a knife into a 1/2-inch grid, being careful not to cut through the skin.
- Scoop out the avocado into a bowl.
- Mash the avocado with a fork until it is nearly at your desired consistency.
- Stir in the pineapple, chili, orange zest, orange juice and salt.
- Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate and serve preferably within 24 hours.
