A sizzling hot, low-carb grilled fajita salad that requires no exercise. If preferred, add lime wedges and finely chopped cilantro as a garnish.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 large avocados
- 2 limes, halved
- ¼ cup chopped cilantro leaves
- 2 chipotle peppers in adobo sauce, chopped, divided
- salt and ground black pepper to taste
- ⅓ cup diced red onion
- ¼ cup seeded and diced jalapeno peppers
- ½ cup diced tomato
Instructions
- Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
- Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.
- The reason I add the ingredients in this order is so the veggies don’t turn to mush from overmixing, especially the tomato.