Prep Time: 10-15 minutes
Cook Time: 0 minutes


Approx. Total/Net Carbs for Entire Dish : 
45 g / 20 g 


  • 2 ripe avocados

  • 1 tbsp lime juice

  • 2 tbsp red onion, chopped

  • 2 tbsp cilantro, chopped

  • 1 clove garlic

  • 1/3 jalapeno, de-seeded and minced

  • 1/2 ripe tomato, chopped

  • Salt and pepper to taste

  • Optional: Olive oil to add a bit more fat



Tips & Substitutions

  • How do I tell if my avocado is ripe?

    • Avocados with darker skin are typically more ripe

    • If you squeeze the avocado in your hand gently it should yield slightly. If it is firm, it’s not ripe and if it’s very squishy it may be overripe.

    • If you remove the stem on the bottom, it should come off easily and reveal a yellow green color. If so, it’s ripe. If it does not come off, it’s not yet ripe and if the color underneath is brown, it’s overripe.

  • How do I peel an avocado?

  1. Cut the avocado lengthwise along the side all the way around the avocado through to the pit.

  2. Pull apart the avocado carefully (it shouldn't be hard - if it is, make sure you cut the avocado well).

  3. Gently tap the pit with your knife - be careful not to hit too hard lest you cut through the pit and hit your hand). You will figure it out with practice but the goal is to get the knife wedged slightly in the pit. Then twist and pull the pit to pop it out. If you are nervous or it is your first time you can even use a butter knife but you will need a bit more pressure.

  4. Using a butter knife (to avoid cutting through the skin) make vertical and horizontal cuts all the way through to the outer skin of the avocado.

  5. Spoon out that avocado.


  1. Add the scooped out avocado into a medium size bowl with the lime juice and olive oil, if using.

  2. Mash the avocado with a fork until creamy.

  3. Mix in the rest of the ingredients and eat!