Serves 4-6

Ingredients:

4 large avocados
2 roma tomatoes, deseeded and chopped
¼ cup chopped red onion
Juice from 1 lime
1 teaspoon cumin
¼ cup chopped cilantro
Salt and pepper to taste

Directions:

Cut each of the avocados in half, running your knife around the pit in a circular motion. Pull the avocados apart using a twisting motion. Carefully remove each pit using a knife.

Using a spoon, remove the avocado from the shell, and place into a bowl. Next, place the lime juice, and salt and pepper on the avocados. Crush the avocados with a large fork until it becomes creamy. Add the tomatoes, chopped onion, cilantro and cumin. Mix all of the ingredients together softly.

If you need to store your guacamole, place the pits on your finished product, cover and place in the fridge.

Serve.

Mango and Avocado Salsa with Jicama and Lump Crab

Serves 4 to 6

Ingredients

1 can jumbo lump crab meat
4 ripe avocados
1 large, ripe mango chopped into cubes
1 large jicama, chopped
½ chopped red onion
½ cup chopped cilantro
2 tablespoons chopped Italian flat-leaf parsley
Juice of 1 lime
Juice of 1 lemon

Directions:

Cut each of the avocados in half, running your knife around the pit in a circular motion. Pull the avocados apart using a twisting motion.

Carefully remove each pit using a knife.

Peel and remove the fruit from the mango. Chop the mango into small, ¼ inch pieces.

Crush the avocados with a large fork until it become creamy. Add the jicama, and mango, and mix gently.

Next, place the onions, cilantro, parsley, lemon and lime juice and salt and pepper in the mixture- mix.

Lastly, place the lump crab meat into the mixture and incorporate.

Serve on crackers, over fish or chicken, or by itself.

You may also use ½ pound of shrimp in place of the crab, or leave out the proteins totally for a vegetarian or vegan salsa!