Tortilla chipssliced radishes and jicima for serving
sliced olives for garnish
Saltabout 1/2 teaspoon
Instructions
Cut each avocado in half by slicing straight down through that spot where the stem was attached until you reach the pit. Then rotate the knife all the way around the pit. Twist the two halves apart and take out the pit. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (you could use an old-fashioned potato masher or large fork).
Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs.
Top with the sliced green olives and serve with tortilla chips, or sliced cucumber, radish and jicama.