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BUY TWO, GET ONE ON US

Enjoy one complimentary box of plant protein-rich super bars when you purchase two boxes, now through April 16. Use code SUPERSPRING.

BUY TWO, GET ONE ON US

Enjoy one complimentary box of plant protein-rich super bars when you purchase two boxes, now through April 16. Use code SUPERSPRING.

BUY TWO, GET ONE ON US

Enjoy one complimentary box of plant protein-rich super bars when you purchase two boxes, now through April 16. Use code SUPERSPRING.

BUY TWO, GET ONE ON US

Enjoy one complimentary box of plant protein-rich super bars when you purchase two boxes, now through April 16. Use code SUPERSPRING.

We went deep in the Sakara vault, to share with you way back when we asked Jennifer Fisher's favorite recipe. She delivered something vibrant, fresh and a little spicy — we sense a theme here...

 

Ingredients: 

  • 5 ripe avocados
  • 2 - 3 fresh jalapeños (finely chopped)
  • 3/4 - 1 medium white onion (finely chopped)
  • 3/4 - 1 red pepper to taste (finely chopped)
  • 2 limes
  • generous handful of cilantro (coarsely chopped)
  • pink Himalayan salt
  • fresh ground pepper

 

Process:

  1. Cut avocados in half, remove pit and coarsely score with a spoon, scooping out as to keep a chunky texture (keep pits for the bottom of the bowl to retain color of avocado! My mom's trick...)
  2. Add juice of the 2 limes to avocado and mix lightly (remember to keep the "chunk" and not too much liquid)
  3. Add chopped jalapeño, onion and red pepper to taste and desired consistency. I always add about 1/2 the amount of jalapeño to the onion and red pepper at first, and then slowly add more to taste
  4. Add cilantro to taste and then salt + pepper to taste. Garnish with an extra squeeze of lime and extra red pepper and cilantro leaves
  5. Serve with high-quality tortilla chips 
Filed Under: Food, Jennifer fisher, Plant-based, Recipes

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