This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”.
I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks.
It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.
3 large ripe tomatoes, diced
2 ripe avocados, peeled, pitted and diced
¼ cup red onion, chopped
2 clove garlic, minced
1 hot chili pepper, seeded and minced (OPTIONAL)
3 tablespoon lime juice (about 1 large lime)
2 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Combine all ingredients in a blender or food processor, and process until liquified.