Recipe is from Apples, Bean Dip, & Carrot Cake: Kids! Teach Yourself to Cook by Anne and Freya Dinshah available from American Vegan Society.
Yield: ½ cup
1 Tablespoon lime or lemon juice
1 ripe avocado, Haas variety
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
1. Juice the lime (p. 66). Put 1 tablespoon of lime juice into the medium-large bowl.
2. Wash and pit the avocado (p. 67).
3. Scoop the avocado from its peel using a spoon. Place avocado on a plate. Mash with fork. Put into bowl.
4. Add chili powder. Add cumin. Add salt. Mix well in a mashing style.
Serving: goes well with tortilla chips.