Ingredients
3large avocados,ripe, preferably the Hass variety
1cuptomatillo salsa,roasted
¼cupfresh cilantro,chopped, plus a few leaves for garnish
½tspsalt
Preparation
Cut each avocado in half. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl. Coarsely mash with the spoon (or use an old-fashioned potato masher or large fork).
Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt.
Cover with plastic wrap directly on the surface and refrigerate until ready to serve.
Scoop into a decorative bowl and garnish with cilantro sprigs when serving. Enjoy!
