Operation Manual

Dips and Dressings

SoCal Guacamole

Ingredients

4 ripe avocados, pit and skin removed, cut in half

½ white onion, cut in half

1 jalapeno, cut in half, seeds removed

1 handful of fresh coriander

Juice of 1 lemon

Salt and pepper

2 tbsp ready-made tomato salsa

1. Place the first five ingredients into the Tall Cup and season with salt and

pepper. Blend until smooth with the Cross Blade.

2. Spoon into a bowl and spoon over the tomato salsa.

3. Serve with tortilla chips, spoon over warm nachos, or use as a condiment for

tacos and burritos.