In all honesty, 5 stars is too low for this recipe! I was in the mood for a light dinner: filling, healthy, fresh, but still light. This hit the spot! Like others, I omitted the parsley and oregano and used only cilantro. I also used 3 avocados, but 4 would have been great, too. Also, I didn't have any plum tomatoes, so I just used half of a large hothouse tomato, seeded, and that was great. And I, too, threw in a seeded, minced jalapeno. Overall, this was absolutely wonderful. I actually ate it as a meal because it was just so delicious, but it would also work as an appetizer, served with corn tortilla chips. This was just over the top! TWO THINGS: 1. It doesn't keep well, so make only what you're sure to use. Once refrigerated for a period of time, the avocados start to brown, of course. 2. The first time I made it, I did so with red wine vinegar and I was sold. The second time I made it, I did it with white wine vinegar, and I was HOOKED! The white wine vinegar gives it a smoother, slightly sweeter taste, and it is absolutely wonderful! If you've got white wine vinegar on hand, use it!
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?