Avocado, a quintessential fruit of the Ancient Maya, originated in Guatemala and southern Mexico, and Rudolph Hass helped popularize it in the U.S. when he began cultivating his namesake avocado nearly 90 years ago in California. Whether as guacamole or a chunky smash, avocados are naturally delicious, and adding Toasted Coconut Oil (see the PRØHBTD recipe here) makes it that much more delectable.
Toaster or Oven
1 Ripe Avocado
Juice from One Lime
1 Small Red Onion
1 Small Tomato
1/2 Tablespoon of Salt
1/4 Teaspoon of Cayenne Pepper
1 Teaspoon of Toasted Coconut Oil
1/2 Small Jalapeno (Optional)
Black Pepper to Taste
Chop the onion, and dice the tomato and optional jalapeno. Cut the avocado in half, place it in the large bowl and mash it with the back of the spoon. Add the lime juice, mix together, and then add the chopped onion, diced tomato, salt, cayenne pepper and (if desired) the diced jalapeno. Mix everything together, and then add the Toasted Coconut Oil and black pepper
Toast the multigrain bread in an oven or toaster. Once ready, use the spoon to put the avocado mash on the toast. As desired, top with additional salt, a dash of cayenne and/or a little lime zest.
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