Cleansing and alkalizing avocado stars in this favorite Mexican dip that’s colorfully scooped up with assorted bell pepper strips for a satisfying starter to any meal.


  • 1 ripe Haas avocado
  • Juice of 1/2 lime
  • 1 Tablespoon finely chopped red onion
  • 1 small tomato, seeded and diced
  • 1 teaspoon finely chopped jalapeno pepper (optional)
  • Pinch of sea salt and pepper to taste
  • 1 teaspoon finely chopped cilantro leaves
  • Red, yellow, and orange bell pepper strips


  1. Cut avocado in half lengthwise and twist apart. Discard seed and scoop out flesh into a medium bowl. Add lime juice and mash, using the back of a fork, until smooth yet slightly chunky.
  2. Stir in onion, tomato, jalapeno (if using), salt, pepper, and cilantro. Transfer to a clean bowl and serve immediately with the bell pepper strips. To store, cover surface with plastic wrap and refrigerate up to 1 day.

Serves 4

Upgrade to 60/40: Stir in a dollop of sour cream for extra creaminess and serve with reduced-salt whole grain tortilla chips along with the bell pepper strips.

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