- Avocado – 1 large ripe. Skin and cut into small bite size pieces. Avoid smashing. If the avocado is too ripe to properly cut, then mash into a chunky paste.
- Pico de Gallo – 1 batch from Pico recipe.
Combine in a Mexican clay dish. Serve over romaine lettuce, garnished with sprigs of cilantro and a lime wedge. For added flavor, you can add mayonnaise to the mashed avocado and lightly sprinkle paprika.
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