We created a basic guacamole to go with the portobello mushroom fajitas using the zyliss chop-chop.
Ingredients
1 avocado
1/4 small white onion
3 squeezes of lemon juice or lime juice
a good pinch of chopped fresh cilantro
1/4 small tomato chopped (or a few scoops of salsa)
chop together and serve cold.
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