Starting at the top end slit an avocado lengthwise in half and twist to separate the halves. Using a spoon remove and discard the pit. Hold one half in the palm of your hand, cut end up, and slip the spoon between the flesh and the skin to remove the flesh, discarding the skin. Roughly chop and place in a medium bowl. Drizzle lemon juice over. Remove skin from the second half and add chopped flesh to the bowl and toss to coat with lemon juice. Repeat with the second avocado.

Mash the avocadoes using a potato masher. Add lemon rind, garlic, salt and chipotle powder. Stir well and add other ingredients if desired.

Makes 2 Cups


  • 2 ripe avocadoes

  • Juice and grated rind of 1 lemon

  • 3 cloves garlic, chopped fine

  • ½ teaspoon sea salt

  • ¼ teaspoon powdered chipotle chile peppers

Additional Ingredients (Optional)

  • ½ small tomato seeded and chopped

  • ¼ cup chopped fresh chives

  • ¼ cup shredded, drained onion or cucumber

  • ¼ cup shredded carrot, rutabaga, celeriac, or beet

  • ¼ cup finely chopped green or red bell pepper

  • ¼ cup chopped olives

  • 3 tablespoons finely chopped fresh cilantro, parsley, or oregano

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.