Recipe: SOL Mexican Cocina's Guacamole Verano

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By Catherine Holland By Catherine Holland

PHOENIX -- This light guacamole tastes just like summer. It contains no onions, tomato or cilantro. Serves 2-4.

Juice of half a fresh lime (about 1 tablespoon)
1/4- 1/2 teaspoon sea salt (to taste)
1 tablespoon sliced almonds, lightly toasted
8-10 ripe raspberries
1 teaspoon minced seeded serrano chiles
1 tablespoon cotixa cheese, feta cheese or goat cheese
1/2 teaspoon 'Tajine' brand chile con limon

Peel and seed the avocado and mash it with the fresh-squeezed lime juice and salt to taste in a molcajete or small bowl.

Arrange the almonds, raspberries, serrano chiles and crumbled cheese in neat rows on top.

Spinkle the chile con limon on the raspberries to bring out their sweetness.

Stir everything together before enjoying with tostadas and an ice-cold margarita.

SOL Mexican Cocina
15323 North Scottsdale Road, Ste 195
Scottsdale, Arizona 85254