Avocados star in this fresh, chunky dip. Scoop it up with chips or spoon it on top of your tacos or quesadillas.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Use butter knife to cut avocado in half around pit. With your hands, twist both halves in opposite directions to separate. Use soupspoon to scoop out pit. Scoop avocado from skins into medium bowl; discard pits and skins.
Use rasp grater or fine holes on box grater to remove ¼ teaspoon zest (the colored skin) from lime. Add zest to bowl with avocados.
Use chef’s knife to cut lime in half and squeeze juice into bowl with avocados. Add salt to bowl.