Sun-Dried Tomato Guacamole

Adapted from recipe by Chef Rick Bayless

Serves: 6 (about 3 cups)
Prep time: 20 min.
Cook time: 0 min.

Ingredients:
3 fully ripened avocados from Mexico, halved, pitted and peeled
3 tablespoons freshly squeezed lime juice
1/2 cup diced sun-dried tomatoes in oil
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Salt to taste

Preparation:

In a large bowl, coarsely mash avocados with a fork. Stir in the lime juice, sun-dried tomatoes, onion and cilantro. Season with salt to taste. Serve with tortilla chips or raw veggies.

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