This Delightful and Easy Watermelon Strawberry Margarita recipe is perfect for sipping on a warm summer day or for entertaining! I personally love this one while I am at the beach. Sometimes I include the triple sec and tequila, but often I just enjoy this as a hydrating mocktail!
Why You Will Love Making This Easy Strawberry Watermelon Margarita
This recipe is super easy to make. You don’t need too many ingredients and, it’s ready in a flash. Make it extra fancy with a salt or sugar-coated rim, or don’t. This margarita is fantastic garnished with just a lime wedge.
Ingredients
Watermelon: I like to use fresh watermelon from the farmer’s market.Option to use frozen watermelon.
Strawberries: I used a frozen batch of farmer’s market strawberries.
Fresh Lime Juice
Orange Juice or Water
Triple sec or orange liqueur
Tequila
Optional: ice, agave, or simple syrup, margarita salt or rimming sugar.
Step By Step Instructions
1. Prepare the Glasses:
If desired, rim the glasses with salt or sugar. To do this, rub the rim of each glass with a lime wedge, then dip the rim into a plate of salt or sugar.
2. Blend the Ingredients:
In a blender, combine the watermelon chunks, frozen strawberries, lime and orange juices, tequila, and triple sec.
Blend the mixture until smooth. Taste and adjust sweetness if necessary by adding some agave syrup or simple syrup.
3. Fill the Glasses:
Fill the glasses with ice cubes.
4. Pour and Garnish:
Pour the watermelon-strawberry margarita mixture into the glasses.
Garnish with lime slices and additional strawberries if desired.
5. Serve and Enjoy:
Serve immediately and enjoy your refreshing Homemade Watermelon Strawberry Margaritas!
Experiment with Your Margaritas!
In my opinion, this drink does not need added sugar. The strawberries have enough sweetness naturally and the Cointreau is also pretty sweet. The Frozen Strawberry Margarita ingredients provide the perfect amount of sweetness and tartness to balance this Marg.
Nevertheless, if you prefer a tad more sugar in your cocktail (everyone’s flavor preferences are different), add it! I recommend adding simple syrup, agave nectar, or perhaps honey to taste. These added sugars will blend and pair well with this frozen drink.
Strawberry Margarita Tip!
When freezing your strawberries, place them on a baking sheet to prevent them from clumping!
Sharper Nutrition Fix: Tequila
Did you know, that tequila might be one of the “healthiest” liquors in your kitchen? If you can even call liquor healthy.
Here are some facts:
Tequila has the least amount of calories of all the boozes at ~103 kcal per 1.5 oz
Tequila is an indigestible carbohydrate meaning you don’t digest those carbs aka fewer calories.
Alcohol in Moderation (or as otherwise recommended by your healthcare provider)
Wait, what? All those diseases?! Weight gain?! “Sarah, why are you posting alcoholic beverages on your nutrition blog!?”
In short, I enjoy moderate amounts of alcohol. This a glass of wine or a super sour Belgian Saison are just a few other beverages I enjoy savoring. The key here is moderation. Alcohol can be enjoyed in moderation if you so choose. The keyword here is MODERATION. Okay, I’ve said this 3 times now; moderation. Keep in mind, that alcohol is basically, if not literally, a poison for our bodies.
2ozorange juice Not from concentrate, Or use water
1/8tspsalt
Optional: ice, agave, or simple syrup, margarita salt or rimming sugar.
Instructions
Prepare the Glasses
If desired, rim the glasses with salt or sugar. To do this, rub the rim of each glass with a lime wedge, then dip the rim into a plate of salt or sugar.
Blend the Ingredients:
In a blender, combine the watermelon chunks, frozen strawberries, lime and orange juices, tequila, and triple sec.
Blend the mixture until smooth. Taste and adjust sweetness if necessary by adding some agave syrup or simple syrup.
Fill the Glasses:
Fill the glasses with ice cubes.
Pour and Garnish:
Pour the watermelon-strawberry margarita mixture into the glasses.
Garnish with lime slices and additional strawberries if desired.
Serve and Enjoy:
Serve immediately and enjoy your refreshing Homemade Watermelon Strawberry Margaritas!
Notes
To created a Salted Rim:Before pouring your drink, use a lime to wet the rim of your glass. Then place your glass upside down on a plate layered with sea salt
It’s almost Strawberry Season, one of my favorite times of the year. Strawberries can be eaten any time of the day because they are just too good to limit to breakfast and dessert. Moreover, this Spinach Strawberry Goat Cheese Salad is one epically delicious way to incorporate this springtime fruit. In Oregon, fresh strawberries are ripe in May and June! The season is quick so grab them while you can!
Why You Will Love Making This Recipe
This recipe is healthy, easy, and ready in under 15 minutes. It makes for an excellent side salad or make it a meal with some additional protein like baked tofu, roasted chickpeas, smoked fish, or grilled shrimp!
Spinach Strawberry Salad Ingredients
Strawberries: Strawberries are the ingredient that makes this salad stand out. I recommend using local strawberries for optimal strawberry flavor.
Baby Spinach: Spinach is the base leafy green of this salad recipe. You could swap this ingredient out for Romain, Butter Lettuce, or a combination of lettuces.
Cucumber: Cucumber is one of my favorite veggies to include in a salad. The flavor is subtle and refreshing and the texture is crisp and hydrating.
Goat Cheese
Nuts: I chose pine nuts but other nuts that would work are sliced almonds, shelled pistachios, walnuts, or candied pecans.
Dressing: I used a balsamic vinegar-based vinaigrette in this Strawberry Spinach Salad recipe. Other dressing possibilities include champagne vinaigrette or poppy seed dressing.
Herbs: Such as basil, dill, parsley, mint.
Salt and Freshly Ground Pepper
I love to use my basil balsamic vinaigrette for this salad. Be sure to use a flavorful olive oil for extra flavor and depth.
Step – By – Step Instructions
Make the Balsamic Vinaigrette Dressing:
In a small mixing bowl or a glass jar with a lid, combine the balsamic vinegar, extra virgin olive oil, honey or maple syrup (if using), Dijon mustard, and minced garlic (if using).
Whisk the ingredients together until well combined, or if using a jar, tightly close the lid and shake vigorously until the ingredients are emulsified.
Season the dressing with salt and freshly ground black pepper to taste. Adjust the sweetness and acidity by adding more honey/maple syrup or balsamic vinegar if desired.
Combine Salad Ingredients:
In a large salad bowl, combine the spinach leaves, herbs, sliced strawberries, cucumber and crumbled goat cheese.
Add the nuts, if using, to the salad bowl.
Dress the Salad:
Drizzle the homemade balsamic vinaigrette dressing over the salad. Start with a smaller amount and add more to taste if needed.
Toss Gently:
Toss the salad gently to coat the ingredients evenly with the dressing.
Serve:
Serve the salad immediately.
Pairings and Compliments
Protein Pairing
To make this meal a bit more filling add some more protein! I like to add leftover grilled chicken or shrimp from a previous meal. Looking to add more plant-based protein? Try adding some marinated tofu, or roasted chickpeas. YUM.
Other Compliments
Serve this dish with a cup of soup or fresh-baked bread from your favorite local bakery! Another way to dish up this recipe is as a side dish. This salad compliments some organic sweet Italian sausage or grass-fed beef burgers. Additionally, this recipe would be wonderfully enjoyed at a Mother’s Day Brunch or Memorial Day BBQ! And lastly, this Strawberry Spinach Salad is a nutritious and delicious addition to any event or cookout.
Sharper Nutrition Fix: Iron
Cool Science: Iron Absorption Strawberries and Spinach
A topic we don’t normally think much about is Nutrient Absorption. In order for our bodies to utilize the nutrients in the food we eat, it must first be absorbed. Some foods do a better job of providing bioavailable nutrients than others; one example of this is Iron. There are two types of Iron that we consume in our diets, heme iron and non-heme iron.
Heme iron is easily absorbed in the body and found in foods like red meat.
Non-heme Iron is not as readily absorbed and is found in foods like dark leafy greens, like spinach.
For individuals who eat completely plant-based or mostly plant-based, one of the best ways to ensure adequate iron levels is to consume Vitamin C with iron-rich foods. Consuming foods high in Vitamin C, like fruits (aka strawberries) and vegetables, has been shown to improve the absorption of non-heme iron in the body.
Why Care About Iron
Iron plays an important role in many vital bodily functions. Below are just a few.
Iron benefits immunity
Improvements in Athletic Performance
Iron benefits energy and alertness
Something To Note
This Strawberry Spinach Salad Recipe could be a super salad for iron absorption. However, there are other factors that might inhibit iron absorption. If you are struggling with Iron Deficiency or Iron Deficiency Anemia, I recommend working 1:1 with a Registered Dietitian.
Like this recipe?! Here are some other salad recipes you may enjoy!
A handful of fresh herbs per eaters preferencebasil, parsley, dill, mint etc
Vinaigrette Dressing
½cupolive oil
⅓cupbalsamic vinegar
2tbspfresh lemon juiceoptional
1tspkosher saltor to taste
½tsp fresh cracked pepper
1/4cup basil, chopped or julienned
Instructions
Make the Balsamic Vinaigrette Dressing
In a small mixing bowl or a glass jar with a lid, combine the balsamic vinegar, extra virgin olive oil, honey or maple syrup (if using), Dijon mustard, and minced garlic (if using).
Whisk the ingredients together until well combined, or if using a jar, tightly close the lid and shake vigorously until the ingredients are emulsified.
Season the dressing with salt and freshly ground black pepper to taste. Adjust the sweetness and acidity by adding more honey/maple syrup or balsamic vinegar if desired.
Combine Salad Ingredients
In a large salad bowl, combine the spinach leaves, herbs, sliced strawberries, cucumber and crumbled goat cheese.
Add the nuts, if using, to the salad bowl.
Dress the Salad
Drizzle the homemade balsamic vinaigrette dressing over the salad. Start with a smaller amount and add more to taste if needed.
Toss Gently
Toss the salad gently to coat the ingredients evenly with the dressing.
This Spinach and Artichoke Dip No Mayo is one of my absolute favorite appetizers.
A variation of this recipe marks the beginning of my culinary journey and a nostalgic recollection of one of my earliest kitchen experiences. This dish traces back to a cherished recipe called Spinach Pinwheels, a spinach artichoke filling wrapped in a tortilla and sliced into bite-sized rounds.
This cherished recipe, renowned within my family, originates from a Land O’Lakes cookbook that my mother has treasured for nearly three decades.
As I got older and began discovering my passion for nutrition, I saw the potential for this filling as a delicious and nutritious dip for veg! You could say this dip is where my veg obsession began.
Why This Will Be One of Your Go-to Easy Appetizer Recipes
My entire family loves to eat spinach artichoke dips. In fact, it might be one of our favorite recipes. You will love making this spinach dip because the yogurt provides more protein and no need for mayo!
I do love a good baked spinach artichoke dip or crock pot artichoke dip. However, this recipe is a no-bake one that is ready in under 15 minutes, which to me makes it that much easier to create.
Ingredients for this Spinach Artichoke Dip Recipe
Frozen Spinach: I prefer using thawed, frozen chopped spinach to fresh spinach. Chefs choice.
Artichoke Hearts: I use canned Artichokes in water or thawed, frozen artichoke hearts.
Water Chestnuts: My secret ingredient in this dip is the chopped water chestnuts. I love the crunch they add to every bite! I also enjoy sneaking these into my Thanksgiving Green Bean Casseroles.
Onion
Garlic: In a pinch, you can use garlic powder rather than fresh garlic. One clove of garlic equals 1/4 teaspoon of garlic powder.
Greek Yogurt
Kosher Salt & Fresh Ground Black Pepper
Optional – Whipped Cream Cheese or Mayo
Optional – Red Pepper Flakes to kick it up a notch
Step By Step Instructions for Spinach and Artichoke Dip No Mayo
Prepare Ingredients
Thaw and drain the chopped spinach. Drain and chop the artichoke hearts.
Combine Ingredients
In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, Greek yogurt, chopped water chestnuts, minced garlic, minced onion, salt, and black pepper.
Mix well until all ingredients are evenly combined.
Season and Serve
Taste the mixture and adjust the seasoning if necessary.
Serve immediately with tortilla chips, crackers, or bread for dipping.
Storage: If not serving immediately, cover the dip with plastic wrap and store it in the refrigerator until ready to serve.
Let’s Talk Dippers!
Need some veggie dipper ideas for this easy spinach artichoke dip, I got you.
Carrots: Baby Carrots are so easy. All you have to do is grab a bag of baby carrots and you are set.
Cucumber: Cucumbers are a great way to stay hydrated, but also have vitamins and minerals our bodies need like Vitamin C, K, A, magnesium, potassium, and manganese.
Flat Beans: Flat beans are my favorite dipper with spinach artichoke dips! Also known as Italian green beans, these are flat green beans! These are nutritionally similar to other green bean varieties, with one cup providing nearly 3.5g of fiber and 2g of protein.
Other Dippers
Want to provide another dipper that isn’t a veg? Try tortilla chips, torn bread, pita, crackers, or pretzels. Got leftovers? Smear this on some sourdough with turkey and you’ve got an easy turkey, spinach, and artichoke sandwich. Add some shredded mozzarella cheese to make it extra special!
FAQs (Ask a Dietitian!)
Can You Freeze Spinach Artichoke Dip?
Yes, you can freeze this recipe. However, the texture might change slightly upon thawing due to the dairy ingredients in this recipe.
If the dip separates, give it a good mix to recombine the ingredients.
1Package frozen spinach, thawed and drainedsee recipe notes
114oz artichoke hearts, drained and choppedone can
18oz water chestnuts, dicedone can
1/2cupred onion, small diceabout 1/2 red onion
1tsp garlic, mincedor 1/2 tsp garlic powder
1/2Cupmayonnaise
1Cup full-fat Greek yogurt
1/4tsp fresh cracked pepper
1/4tsp kosher saltoptional
Instructions
Prepare Ingredients
Thaw and drain the chopped spinach. Drain and chop the artichoke hearts.
Combine Ingredients
In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, Greek yogurt, chopped water chestnuts, minced garlic, minced onion, salt, and black pepper.
Mix well until all ingredients are evenly combined.
Season and Serve
Taste the mixture and adjust the seasoning if necessary.
Serve immediately with tortilla chips, crackers, or bread for dipping.
Notes
To make Vegan: Use Vegan Mayo and dairy-free, vegan Yogurt.Spinach: Note, if you forget to drain this dish it will be super liquidy! Trust me, I've done it a couple times! To thaw and drain, put in the microwave for ~4 minutes or until spinach is no longer frozen. Allow spinach to cool, then plop into an old, clean dish rage to rinse out the water. You could also use cheese cloth.Dippers: I've used many dippers with this recipe, tortilla chips (store bought or homemade, pita chips, vegetables, fresh cut or ripped bread, and crackers! My favorite, vegetables. I usually have some sort of vegetable available for dipping!
This Coconut Butter Bean Curry with Lentils is a warm and cozy one-pot meal. Inspired by Indian dal, this dish is ready in under an hour. Butter Beans and Lentils shine in this dish with coconut milk for creaminess, onions, garlic, and spices for flavor, lime for zest, and jalapeno olive oil for a spicy finishing kick.
Why You Will Love Making This Meal
This dish is quick, easy, and requires minimal cleanup. The majority of my cooking requires those three attributes.
This dish is packed with plant-based proteins and fiber, offering many health benefits.
I also love that this meal is vegan, thus having a lower environmental impact when compared to animal-based protein meals. Eating more plant-based meals like this one can help reduce greenhouse gas emissions, preserve water resources, and mitigate deforestation.
But best of all, this meal is super cozy, customizable, and delicious. This dish accommodates varieties of beans and vegetables such as garbanzo beans, leafy greens, carrots, and potatoes.
How to Serve This Curry Recipe
I enjoy serving this easy Butter Bean Curry as a stand-alone dish or paired with basmati rice, quinoa, naan bread, or my personal favorite, buttered and toasted sourdough slices.
Ingredients in This Indian Dal-inspired Butter Bean Curry Recipe
Butter Beans
Lentils
Full Fat Coconut Milk
Spices – I use fresh ginger, garam masala, freshly ground cumin, and turmeric powder from Arome
Olive Oil – I use Arome olis to for sauteeing the veg and for finishing this dish
Onions – I prefer yellow or sweet onions however red onions could be used in a pinch.
Garlic
Crushed Tomatoes – Chopped tomatoes can work in a pinch (even better if you give them a quick blend in a blender).
Green Chilis
Vegetable Broth
Fresh Lime Juice
Garnishes – more fresh lime, fresh cracked black pepper, cilantro, coconut milk or yogurt, and of course olive oil.
Step By Step Instructions
1. Sauté Aromatics:
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened about 5 minutes.
Add the minced garlic and grated ginger to the pot, then cook for another 2 minutes, stirring frequently.
2. Spice Infusion:
Stir in the garam masala, ground cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
Add the can of green chilis (with their liquid) to the pot and stir to combine.
3. Simmer with Tomatoes and Broth:
Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
Add the dried lentils to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 12 minutes, stirring occasionally.
4. Incorporate Beans and Coconut Milk:
Add the butter beans to the pot, along with the coconut milk. Stir well and let the curry simmer for another 10 to 15 minutes allowing the flavors to meld and lentils to soften.
5. Season and Serve:
Season the curry with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
Serve the Coconut Curry hot and choose your garnishes such as fresh cilantro, a dollop of yogurt or splash of coconut milk, a drizzle of Jalapeno Fused Olive Oil, or an extra squeeze of lime juice if desired.
FAQs (Ask a Dietitian!)
What are Butter Beans called in America?
Butter Beans are also known as lima beans in the States.
When I think of lima beans, I think of those greenish beans resembling edamame. This is because green lima beans are harvested early, while the beans are still young and tender. In contrast, white lima beans or butter beans are left to fully mature on the plant before being harvested and stored.
What are some common uses for Butter Beans?
Curries, Soups, Stews
Plant-based burgers
Southern dishes – such as succotash
Bean Dips
Salads and Bean Salads
Are Butter Beans good for you?
Yes, butter beans have protein, fiber, vitamins, and minerals that are important for a balanced diet.
However, it is important to note, that individual dietary needs and health conditions vary. It is a good idea to consult with a dietitian 1:1 for personalized nutrition advice.
Hood River Local Business Shout Out!
I gathered the spices and olive oils used in this recipe from Arome, a woman-owned business located in the heart of downtown Hood River, Oregon.
Arome’s spices are carefully ordered and ground in small quantities on-site. They source their extra virgin olive oil from the hemisphere providing the freshest crush possible throughout the year. They carry oils from Chile, South Africa, Australia, Spain, Greece, California, and of course, Italy.
Not local to Hood River? No problem, you can purchase oils, spices, vinegar, loose-leaf teas, and kitchenware from the Arome Shop online. (This is not an affiliate link, just a shout-out to one of my favorite Hood River shops!)
Enjoy This Recipe? Check Out These Recipes and Articles!
8ozcoconut milkfor creamier curry, use the entire can
1/2 tspkosher salt
1lime, juiced
cilantro
coconut milk or yogurt
olive oil
Instructions
Sauté Aromatics
Heat the extra virgin olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger to the pot, then cook for another 2 minutes, stirring frequently.
Spice Infusion
Stir in the garam masala, ground cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
Add the can of green chilis (with their liquid) to the pot and stir to combine.
Simmer with Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
Add the dried lentils to the pot and stir to combine. Bring the mixture to a simmer and let it cook for 12 minutes, stirring occasionally.
Incorporate Beans and Coconut Milk
Add the butter beans to the pot, along with the coconut milk. Stir well and let the curry simmer for another 10 to 15 minutes allowing the flavors to meld and lentils to soften.
Season and Serve
Season the curry with salt, pepper, and lime juice to taste. Adjust seasoning as needed.
Serve the Coconut Curry hot and choose your garnishes such as fresh cilantro, a dollop of yogurt or splash of coconut milk, a drizzle of Jalapeno Fused Olive Oil, or an extra squeeze of lime juice if desired.
Jacob’s Famous Guacamole – Guacamole with Sun Dried Tomatoes
Who doesn’t love guacamole? Unless you have an aversion to avocados or have an allergy I can’t think of anyone! It’s a popular party food, and for good reason.
The richness of the avocados paired with the tanginess of the lime lime are magic in the mouth.
This guacamole is my Husband’s recipe. In this guacamole recipe, Jacob introduces an element I’ve never thought of… sun-dried tomatoes!
This Guacamole with Sun sun-dried tomatoes is excellent served as a dip with some chips, added to a 7-layer dip, or served alongside many dishes like roasted veggies, a plate of tacos, or air-fryer potatoes.
Ingredients
Avocado
Lime Juice – Throw in some zest too if you feel like it!
Chopped Fresh Cilantro – Flat-leaf parsley is a fantastic substitution. Something bright bringing that herbal element.
Jalapeno – if you don’t like the spicy, option to omit the jalapeño!
Garlic
Onion
Sun Dried Tomato
Step-By-Step Instructions
This is such an easy recipe, it just takes some patience to chop up all the ingredients!
This is a great recipe to make with the kids! Let them mash those avocados and be taste testers, adding pinches of salt and spritzes of lime for the perfect-tasting guacamole!
Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
Add the aromatics: Add the prepared veggies, onion, garlic, cilantro, sun-dried tomatoes, and jalapeño, to the bowl with the mashed avocado.
Season: Squeeze the juice of one lime over the avocado mixture. Season the guac with salt and pepper.
Mix: Gently fold all the ingredients together. Be careful not to overmix if you prefer a chunkier texture.
Taste and Serve: Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your preferences. You can serve it immediately or, if you have the time, refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Avocado Tips From A Registered Dietitian
Here are three tips for using avocados in your kitchen.
Find the right Avocados: Ripening can be tricky for these little “alligator pears”.
I like to purchase my avocados hard thus before they have fully ripened. Once they have ripened on the kitchen counter or in a paper bag, I pop the avocados in the fridge.
How to ripen avocados via paper bag: As soon as I get home from the store, I ripen the avocados in a paper bag for 1 day and check them for ripeness. If it’s still hard, I keep the avocados in the paper bag for one more day and check again, and so on and so on.
Once the avocados have a slight give, I put them in the refrigerator to stop the ripening process. I take them out (within a few days) when I am ready to make my guacamole!
Avocado Storing: I asked some of my friends for avocado tips and here they are!
‘Spray with avocado/olive oil to keep fresh’
‘Squirt a little lemon on the avocado once the avocado is cut’
‘Keep the core in with the avocado while storing in the fridge’
‘I store my avocado in Tupperware and I hear that storing in water works too!’
Sharper Nutrition Fix: Avocado Nutrition
Avocado Nutrition – Think Healthy Fats and Fiber!
Research supports that Avocado consumption supports cardiovascular health.
Avocados are high in high-quality fats including MUFAs (Monounsaturated Fatty Acids) and PUFAs (Polyunsaturated Fatty Acids). This ratio of fats in the avocado helps promote the bioavailability of fat-soluble vitamins and promotes a healthy blood lipid profile.
Avocados help you feel full.
This may be related to the high fiber amount. Half of an avocado contains 4.6g of fiber and 114 kcal.
What’s more, new research suggests that Avocado consumption also promotes a healthy gut! Yay!
Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
Add the aromatics
Add the chopped onion, minced garlic, chopped cilantro, chopped sun-dried tomatoes, and finely chopped jalapeño to the bowl with the mashed avocado.
Season
Squeeze the juice of one lime over the avocado mixture and add salt and pepper.
Mix well
Gently fold all the ingredients together until everything is evenly distributed. Be careful not to overmix if you prefer a chunkier texture.
Taste and Serve
Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your taste preferences.
You can serve it immediately or refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Notes
What do I mean by small chop?The term 'chop" is a casual, imprecise term that simply means to roughly cut food into bite-sized pieces. So for a small chop smaller than a regular chop but larger than a mince.
