2 Haas avocados, mashed
1 teaspoon Encala
½ cup seasonal fruit, diced (strawberry, mango, fig or grape)
¼ cup finely chopped Spanish onion
1 plum tomato, seeds removed, finely diced (optional)
1 small jalapeño pepper (with seeds), minced
3 tablespoons chopped fresh cilantro
Juice of 1 lime (about 2 tablespoons)
1 small clove garlic, minced
⅛ teaspoon ground cumin
½ teaspoon sea salt or to taste
In medium bowl, add avocado and one scoop of Encala.
Next, add seasonal fruit, onion, tomato (if using), jalapeño pepper, cilantro, lime juice, garlic and cumin.
Stir until just combined.
Add salt to taste.
Serve with blue corn tortilla chips or the dipper of your choice.