This recipe is from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing ($18; Arsenal Pulp Press, 2015) by Luz Calvo and Catriona Rueda Esquibel.
1 fresh serrano chile, stems and seeds removed and minced
¼ white onion, minced
4 ripe avocados, peeled, seeded, and cubed
½ teaspoon raw spirulina powder
¼ cup chopped cilantro
1 teaspoon lime juice
1 teaspoon chia seeds
½ teaspoon sea salt
⅛ teaspoon white pepper
Using a molcajete or a small salad bowl and fork, mash chile and onions to break down slightly.
Add avocado cubes and spirulina. Mash vigorously to distribute spirulina evenly throughout.
Gently stir in remainder of ingredients. Taste and adjust seasonings.
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