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Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.
We recommend using Pluck Spicy, All-Purpose or Zesty Garlic for this recipe.
Add scooped avocado and lime juice to a large bowl, then toss to coat. Add kosher salt.
Using a potato masher, gently mash the avocado flesh to a chunky, but even consistency. Fold in the onion, jalapeño, tomato, cilantro, and garlic. Add Pluck seasoning. With a large wooden spoon, mix until well combined.
Taste and adjust as necessary – add more lime, jalapeño, onion, and/or garlic until reaching your desired flavor profile. Garnish with fresh cilantro.
Serve cold or at room temperature, alongside lightly salted plantain chips. Store in a tightly sealed container in the refrigerator for up to 3 days.
3 ripe avocados, halved, pitted, and peeled
Juice of 1/2 lime
1/2 teaspoon Pluck seasoning
1/2 teaspoon kosher salt
1/2 diced medium onion
1/2 teaspoon seeded and minced jalapeño pepper (1 whole pepper for more heat)
2 sliced and seeded Roma tomatoes
1 generous tablespoon chopped fresh cilantro
1 minced garlic clove
Plantain chips, cooked in coconut oil
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