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1
Slice the avocado in half, lengthwise, around the pit.
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2
Once you separate the two halves, the easiest way to remove the pit is to (carefully) plunge the edge of your knife blade into the pit, give a gentle twist and then lift it straight out.
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3
Its the neatest and simplest way Ive found to accomplish the task.
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4
Remove the avocado from the shell by inserting a spoon along the side between the shell and the fruit, sliding the spoon around the perimeter and underneath the avocado fruit.
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5
The fruit will lift out in one big piece.
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6
Put it on a cutting board and dice it.
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Repeat this process with all three avocados and place the diced fruit into a medium mixing bowl.
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8
(You can throw away the shells, but as you can see from the picture above, I washed them and used them as bowls for the salsa.
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9
Its a fun way to present it.)
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10
Add the zest and the lemon juice, to keep the avocado fresh and prevent it from darkening.
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11
The original recipe called for lime juice and I have no doubt that would be delicious, but I rarely have limes on hand and almost always have lemons.
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12
I also add the zest because I love the brightness and zip it gives to the salsas flavor.
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13
Its so incredibly summery.
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How much lemon you use, will be dependent on your own tastes and the juiciness of the lemons you use.
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15
I only needed one large lemon for this batch, but when I have had smaller lemons, that didnt have as much juice, I have used 2.
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16
The salsa doesnt need to be standing in juice, but you do want it to be flavorful and moist.
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17
Toss the avocado with the zest and lemon juice to make sure each piece is coated.
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If you dont have a zester, just use the smallest grates on your grater to zest the lemon and be sure to only get the bright yellow zest, none of the bitter white pith, underneath.
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19
I dont have a fancy juicer.
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I use the heel of my hand to roll the lemon back and forth on the counter a few times, which loosens the juice from the membranes.
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Then, I cut it in half and squeeze the halves into the bowl, using my hand as a sieve to catch any seeds.
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22
Now dice the tomato.
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23
I do small dices on these ingredients, especially if using it for chips.
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24
Cut the tomato in half lengthwise.
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Then slice each half in half, again, lengthwise.
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26
Turn the slices and cut into long strips.
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Turn again, and cut across the vertical strips to make a small dice.
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Add it into the bowl.
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Add the minced onion and cilantro into the bowl.
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30
Add the garlic powder and fresh black pepper.
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31
All those ingredients, in the bowl look gorgeous!
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32
Youll want to just take a spoon and dig in!
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Mix everything together and serve with your favorite corn chips.
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34
I rinsed the hollowed out avocado shells and served the salsa in those, but you could definitely just leave it in the mixing bowl to serve it.
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35
Enjoy!
