Melissa Mooney Recipes, Sides


Cuisine Mexican


  • 3-6 ripe  avocado
  • 1 cup ripe tomatoes chopped into small square like pieces
  • 1/4 cup red onion
  • 1 garlic clove minced
  • 1 fresh lime juiced
  • 1/4-1/2 cup cilantro
  • 1 jalapeno (take the seeds and ribbs out)
  • 1 tsp + sea salt


  • Place avocados in a large mixing bowl and smash with a fork. Add all ingredients in a big mixing bowl and fold all the ingredients together. Make sure not to over mix salt/pepper to taste. Serve fresh with chips or fresh sliced veggies
  • when storing leftovers, place in an airtight container with the avocado pit and plastic wrap in between guacamole and lid to seal out air.
  • Serve with sweet potato chips, veggie and jicama sticks or organic corn chip