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Holy Guacamolé!

Creamy Avocado and Cilantro Salsa with Tangy Pickled Red Onion

30 minutes
Serves 4
SideMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take

This salsa borrows its roots from classic Mexican guacamole, but gives it a scientific upgrade with quick-pickled red onions for punch and a cilantro-lime medley for maximum vibrance. Expect a side dish that’s as delicious as it is smart: creamy, tangy, and unapologetically green.

Ingredients

Yield
4

Instructions

  1. 01
    In a small bowl, combine the thinly sliced red onion, white vinegar, sugar, and 1/4 teaspoon kosher salt. Stir well and let sit for 20 minutes to pickle.
  2. 02
    While the onions pickle, scoop the avocado flesh into a medium bowl and mash with a fork until mostly smooth, leaving some small chunks for texture.
  3. 03
    Add the lime juice to the mashed avocado and stir to combine.
  4. 04
    Fold in the chopped cilantro, remaining 1/4 teaspoon salt, and black pepper until evenly mixed.
  5. 05
    Drain the quick-pickled onions, reserving a few slices for garnish. Roughly chop the rest and fold into the avocado mixture.
  6. 06
    Transfer the salsa to a serving bowl. Top with the reserved pickled onion slices and a little extra cilantro if you’re feeling showy.
  7. 07
    Serve immediately with tortilla chips, tacos, or as a creamy, tangy side for grilled meats.

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