Do you ever stop at fresh fruit stands? This recipe was inspired by the tasty “chili con salt con lime”. We pair our fruit stand guacamole with Gluten Free, Non GMO Blue Corn Cabo Chips. – Enjoy!
- 1 bag Blue Corn Cabo Chips
- 2-4 avocados
- 1 lime
- 1/4 cup chopped mango
- 1/4 cup chopped pineapple
- 1/4 cup chopped persian cucumber
- 1/4 cup chopped jicama
- 2 tbsp chili powder
- Salt to taste
- Mash avocado flesh with the juice of half lime and a sprinkle of salt.
- Scoop into a serving bowl and sprinkle with mango, cucumber, jicama and pineapple.
- Sprinkle fruit and vegetable topping with chili powder and salt.
- Squeeze fresh lime on top to finish. You can enjoy with chips, on bowls, or tacos!