Avocados are rich in monounsaturated fats, vitamin E and minerals, including potassium. This topping adds a cooling richness to the “heat” of any chili dish. It can be used as a sandwich spread, instead of mayo.
- 1 cup
- 1 avocado, pitted and peeled
- 1/4 cup fresh cilantro (optional)
- 1 Tbsp water
- 1 Tbsp lime juice
- 1/8 tsp salt
- Combine all of the ingredients in a blender or food processor. Blend until smooth.
The Cancer Fighting Kitchen by Rebecca Katz