My Favorite Avocado Recipe

All right, friends, here is my FAVORITE avocado recipe, hope you enjoy!

It's called Goan Avocado Salad, and somewhere along the way I have stopped the salad part and serve it as a chunky dip now. :) Both are fabulous.

4 ripe avocados, peeled, pitted, and cut into 1⁄2" pieces
1 small red onion, peeled and finely chopped
1 plum tomato, cored and chopped-more if you love them
3 tbsp. finely sliced cilantro leaves
3 tbsp. fresh lime juice
2 tbsp. extra-virgin olive oil
1–2 tsp. ground cumin
1⁄2 tsp. sugar
1⁄8 tsp. cayenne
Fine sea salt and freshly ground black pepper

FOR THE CHIPS:
2 8"–9" naan breads
2 tbsp. extra-virgin olive oil
Fine sea salt and freshly ground black pepper

1. For the salad: Put avocados, onions, tomato, cilantro, lime juice, oil, cumin, sugar, cayenne, and salt and pepper to taste into a medium bowl and stir well. Press plastic wrap directly onto surface of salad and refrigerate for 2–3 hours.

2. For the chips: Preheat oven to 350˚. Using a rolling pin (ha! I do not have a rolling pin in this little beach apartment), roll each naan to a 1/8" thickness. Cut each bread into 12 triangles. Put triangles into large bowl, drizzle with oil, add salt and pepper to taste, and toss well. Arrange triangles in a single layer on a baking sheet. Bake until crisp, about 20 minutes, turning chips over and rotating baking sheet halfway through. Set aside to cool.

3. Garnish avocado salad with sliced cilantro, if you like, and serve with naan chips.

You can serve over greens if you want the salad, or enjoy with any chips you prefer. Hope you love it as much as everyone I ever make it for does!

If you have an amazing tried and true suggestion(s), let me know. :)