xiaoxl/recipe_data huggingface dataset:
Delicious Deep-Frying Batter


Ingredients:
flour, salt, vinegar, baking soda, water

Directions:
Mix thoroughly. I usually put it all in a jar and shake it.
Use to dip chicken nuggets, fish, or any vegetable you want to deep fry. Remember to blot water or other liquid off the food before you batter it.
Roasted Salted Sunflower Seed


Ingredients:
sunflower seeds, water, salt

Directions:
Place water and salt in a saucepan.
Rinse sunflower seeds and remove any plant or flower head matter.
Add sunflower seeds to water& salt in pan.
Bring water to a boil, then turn down to simmer.
Simmer 1 to 1 1/2 hours.
When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
Do not rinse.
Preheat oven to 325 degrees.
Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
Stir frequently.
Remove from oven when seeds are slightly browned& fragrant.
NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8].
No-Knead Pizza Dough
Category: bread
By LauraF

I've tried several no-knead bread recipes, and wanted to see if the approach would work for pizza. Happily, it does. Start the dough the night before and let it do its thing until you're ready to shape, top, and bake! If not using right away, wrap well in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.

Ingredients:
1 ½ cups all-purpose flour
1 cup bread flour
½ cup rye flour
1 ½ teaspoons salt
1 cup water  (Optional)
1 tablespoon olive oil
⅛ teaspoon active dry yeast
1 tablespoon water  (Optional)
1 ½ tablespoons cornmeal, or as needed

Directions:
Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry. Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours. Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges.  Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough. Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top. Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 18 hrs 30 mins
Yields: 2 pizza crusts

Calories: 368
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 70.4 g
Sugars: 0.4 g
Dietary fiber: 4 g
Protein: 9.8 g
Sodium: 876.1 mg
A1 Aioli Sauce


Ingredients:
mayonnaise, barbecue sauce

Directions:
Combine all ingredients with a wire whisk., Use or store in an airtight container for up to 7-days.
Vegetarian Beans and Rice


Ingredients:
onions, green pepper, fresh cilantro, olive oil, oregano, ground cumin, chili powder, bay leaves, garlic cloves, water, dark red kidney beans, mild salsa, lime, juice of, sour cream, rice

Directions:
In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
Add oregano, cumin, chili powder and bay leaves and saute another minute.
Add garlic and salt, saute briefly.
Add a couple of tablespoons of water to stop garlic from cooking.
Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring  frequently.
When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
You may have to add a little water from time to time if mixture begins to dry out.
Preheat oven to 350 degrees.
Chop reserved cilantro leaves.
Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
Cover and bake for 35 to 45 minutes.
Remove from oven and stir in the other ½ of the reserved cilantro leaves.
Serve.
Spinach Alfredo Pizza - Vegan


Ingredients:
vegan pizza dough, soft silken tofu, frozen chopped spinach, yellow onion, garlic cloves, olive oil, nutmeg, salt, pepper

Directions:
Preheat oven to 450°FF., Heat olive oil in large skillet., Sauté spinach, onions, garlic, salt, pepper, nutmeg for about 5 minutes., In a food processor blend, spinach mixture and tofu until smooth., Evenly spread onto pizza dough., Sprinkle cheese., Bake for 10-15 minutes or until crust is a golden brown.
Crunchy Valley Chicken #RSC


Ingredients:
salted butter, celery, olive oil, boneless skinless chicken breast halves, sliced water chestnuts, mayonnaise, fresh chives, dried cranberries, cooked white rice, ground black pepper, panko breadcrumbs

Directions:
Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
FILLING:
Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾” cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
TOPPING:
In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.
Bailey's Irish After 8 Shooter


Ingredients:
irish cream, Kahlua, green creme de menthe

Directions:
"Shake all ingredients with  ice and strain into a glass."
Shrimp Spaghetti
Category: main-dish
By Rita

My husband loves shrimp so I created this simple pasta dish for him. Lemon zest adds freshness and I like to sprinkle the spaghetti with basil for color and taste.

Ingredients:
4 ounces spaghetti
2 tablespoons extra-virgin olive oil
1  lemon, zested
zest cut into thin slivers
10  uncooked medium shrimp, peeled and deveined
1 clove garlic, minced
salt and freshly ground black pepper to taste
¼ cup chopped fresh basil

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper. Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 serving

Calories: 744
Fat: 29.6 g
Saturated fat: 4.3 g
Carbohydrates: 85.4 g
Sugars: 3.2 g
Dietary fiber: 4.1 g
Protein: 31.5 g
Cholesterol: 152.1 mg
Sodium: 337.6 mg
Chinese Custart Tarts


Ingredients:
plain flour, hot water, salt, eggs, sugar, milk

Directions:
To make the pastry, sift flour and salt into bowl.  Rub lard into flour until mixture resembles fine breadcrumbs.
Mix in hot water to form a firm dough.  Knead lightly on lightly floured surface.
Roll out 3mm (1/8 inch] thickness.  Cut out with an 8cm (3 inch] fluted cutter.  Put into greased patty tins.
Beat together eggs and sugar.  Gradually add milk.  Mix in food colouring.  Mix well.
Pour custart carefully into prepared pastry cases.  Bake in hot oven (250°C/475°F] for 10 minutes, reduce heat to moderately hot (220°C/425°F], cook further 10-15 minutes, until set.  Keep an eye on these while cooking, as mine only needed the first 10 minutes.
Crab Stuffed Snow Peas


Ingredients:
cream cheese, lemon juice, onions, snow peas

Directions:
In a bowl, beat cream cheese with the lemon juice until smooth.
Add crabmeat and onion and mix well.
Season to taste with salt and pepper.
Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way].
Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds].
Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
Drain on a paper towel and pat dry.
With the point of a sharp knife, split open the curved seam of each of the peas.
Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
Arrange on a platter and garnish with the red pepper slices.
Creamy Slow Cooker Potato Cheese Soup
Category: soups-stews-and-chili
By KATHYB

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Ingredients:
¼ cup butter
½  white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1  bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Directions:
Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent.  Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot. Cover, and cook 5 hours on High, or 8 hours on Low. Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker.  Stir in cheese and bacon until cheese is melted.

Prep time: 30 mins
Cook time: 5 hrs
Total time: 5 hrs 30 mins
Yields: 18 servings

Calories: 168.7
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 26.6 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 4.6 g
Cholesterol: 14.9 mg
Sodium: 320.3 mg
Whole Roasted Cauliflower With Olive Oil and Capers


Ingredients:
cauliflower, extra virgin olive oil, extra virgin olive oil, salt, fresh lemon juice, small caper, black pepper, parsley sprigs

Directions:
Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.
Chocolate Peanut Butter Cupcakes
Category: trusted-brands-recipes-and-tips
By Duncan Hines(R) Canada

These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.

Ingredients:
1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
½ cup creamy peanut butter
15  miniature peanut butter cup candies, halved

Directions:
Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups. Prepare, bake and cool cupcakes according to package directions. Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 30 cupcakes

Calories: 173.8
Fat: 7.7 g
Saturated fat: 2.1 g
Carbohydrates: 26.1 g
Sugars: 10.2 g
Dietary fiber: 0.8 g
Protein: 2.3 g
Cholesterol: 0.2 mg
Sodium: 194 mg
Udon Noodles With Walnuts and Pomegranates


Ingredients:
udon noodles, broccoli, walnut oil, tofu, garlic cloves, walnuts, maple syrup, pomegranate seeds, green onions

Directions:
Cook noodles in boiling water about 3 minutes.  Add broccoli and bell pepper, and simmer 2 minutes more.  Drain.
Heat 1 Tbsp oil in skillet over medium heat.  Add tofu cubes  and cook 10 minutes until browned, turning occasionally.
Remove from heat, add garlic and stir 30 seconds or until garlic is fragrant.  Stir walnuts, maple syrup and remaining walnut oil.
Toss pasta mixture with tofu mixture, pomegranate seeds and green onion.
Grilled Shrimp Scampi
Category: appetizers-and-snacks
By Holly Murphy

Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. This recipe also works well with scallops.

Ingredients:
¼ cup olive oil
¼ cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
¼ teaspoon crushed red pepper flakes to taste
1 ½ pounds medium shrimp, peeled and deveined

Directions:
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired.  Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade. Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Prep time: 30 mins
Cook time: 6 mins
Total time: 36 mins
Yields: 6 servings

Calories: 173.1
Fat: 10 g
Saturated fat: 1.5 g
Carbohydrates: 1.6 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 18.7 g
Cholesterol: 172.6 mg
Sodium: 199.9 mg
French Honey Bread (Abm)


Ingredients:
water, honey, olive oil, salt, sugar, bread flour

Directions:
Add ingredients according to the manufacturers instructions for your particular bread maker.
Follow instructions for bread cycle or white bread cycle.
Enjoy!
Mardi Gras Jambalaya
Category: trusted-brands-recipes-and-tips
By Knorr

The taste of The Big Easy has never been this simple or delicious.

Ingredients:
2 tablespoons oil, divided
8 ounces uncooked medium shrimp
8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
4 ounces andouille sausage or kielbasa, cut into half-moon slices
2 medium ribs celery, chopped
2 small red and/or green bell peppers, chopped
1 large clove garlic, finely chopped
2 cups water
1 (5.6 ounce) package Knorr® Cajun Sides™ - Red Beans & Rice

Directions:
In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked). Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve. Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes. Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add water and Knorr® Cajun Sides™ - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 cups

Calories: 273.7
Fat: 11.5 g
Saturated fat: 2.8 g
Carbohydrates: 22.2 g
Sugars: 1.2 g
Dietary fiber: 1.9 g
Protein: 18.5 g
Cholesterol: 86.9 mg
Sodium: 502.6 mg
South American Cooler


Ingredients:
milk, banana, vanilla ice cream, sugar, instant coffee powder

Directions:
"Combine in blender at high speed until smooth and foamy."
Mom Pat's Pot Roast


Ingredients:
Worcestershire sauce, onion, carrot, potatoes, soy sauce, paprika, parsley

Directions:
Cook pot roast in 375 degree Fahrenheit oven in a covered baking pan with Worcestershire, onion soup mix and onion with enough water to cover for 3 hours.
Add cut up carrots and potatoes (peeled and cut in thirds top to bottom] so you have points sticking up in pan.
Cover and cook 1/2 hour.
Take out and shake soy sauce over potatoes.
Dust lightly with paprika.
Bake uncovered for 10 minutes until potatoes are tender but browned.
Sprinkle with parsley.
Banana Ricotta Pancakes


Ingredients:
all-purpose flour, sugar, baking soda, salt, ricotta cheese, milk, eggs, vanilla extract, lemon juice, butter, banana

Directions:
1. Using one large bowl for the "dry" combine flour, sugar, baking soda, and salt. Set aside.
2. Using a med bowl for the "wet" combine ricotta cheese, milk, eggs, vanila extract, and lemon juice. Mix well.
3. Toss contents in the "wet" bowl into the "dry" bowl and stir to blend well.
4. Dice up bananas.
5. Melt butter in a hot skillet or a hot griddle and smother it all over.
6. Drop 1/4 cupfuls onto the hot skillet/griddle. (note, i used an ice cream scooper, it worked great.].
7. Using your fingers drop about 5-7 pieces of diced bananas onto each batter round, making sure it gets distrubted all over the batter, not just one clump in the middle.
8. Wait a couple minutes and then flip and press down with the back of your spatula to flatten it, not too hard though just a little pressure will do.
9. Cook for  a couple to a few minutes for that side. As soon as it's done, transfer to a warm plate and cover with a towel until you are done with all of your batter and ready to serve!
Note. because the sugar from the banana carmelizes, you will need to wipe down the skillet/griddle with a paper towel and add more butter after each batch.
Classic Smoked Sausage & Peppers
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.

Ingredients:
1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
2 tablespoons olive oil
1 cup onion, cut into 1-inch pieces
2 cups red and green peppers, cut into 1-inch pieces
½ teaspoon dried oregano
½ cup grated Parmesan cheese  (Optional)

Directions:
Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally. Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes. Remove from heat, stir in Parmesan cheese.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 313.9
Fat: 25.4 g
Saturated fat: 8.9 g
Carbohydrates: 8.7 g
Sugars: 2.4 g
Dietary fiber: 1.9 g
Protein: 11.6 g
Cholesterol: 47.2 mg
Sodium: 671.6 mg
Chorizo and Chickpea Salad


Ingredients:
olive oil, cherry tomatoes, grape tomatoes, chickpeas, baby rocket, feta cheese

Directions:
Heat the oil in a non stick pan over medium high heat.
Add half the chorizo and cook for 4 minutes turning until crisp and golden.
Drain on paper towel, and repeat with remaining chorizo.
Add cherry tomatoes to frying pan and cook tossing for 2 minutes until just softened.
Combine warm chorizo, tomatoes, chickpeas, rocket, feta and dressing in a large bowl.
Season with salt and pepper, toss gently and spoon into serving bowls.
Instant Pot® Quinoa
Category: side-dish
By Food Lover

Perfect fluffy quinoa. One shot in the Instant Pot®!

Ingredients:
1 cup water
1 cup quinoa, rinsed and drained

Directions:
Combine water and quinoa in a multi-functional pressure cooker (such as Instant Pot®); mix well. Close and lock the lid; set the pressure release valve to the sealing position. Press Steam button twice and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 cups

Calories: 312.8
Fat: 5.2 g
Saturated fat: 0.6 g
Carbohydrates: 54.5 g
Dietary fiber: 6 g
Protein: 12 g
Sodium: 7.8 mg
Giardiniera


Ingredients:
cauliflower florets, carrot, onion, garlic cloves, celery ribs, white vinegar, olive oil, salt, sugar, red pepper flakes, oregano, bay leaf, black peppercorns

Directions:
Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.
Cinnamon - Raisin Bread for Dad


Ingredients:
flour, whole wheat bread flour, chickpea flour, stevia, nutmeg, instant yeast, water, vanilla, maple syrup, canola oil, salt, raisins, brown sugar, stevia, cinnamon, tapioca starch, egg

Directions:
In the bowl of a stand mixer, whisk together flours, bran, psyllium, Krisda blend, nutmeg, and yeast.
Mix together the whey isolate, water, vanilla and maple syrup and add to the bowl, then turn mixer to medium low speed and mix with the dough hook for 8 minutes.
Add oil and salt, and continue to mix 7 minutes longer. (Alternatively you can do this by hand, but you will need a longer mix time].
Cover bowl and let rest 15 minutes.
Turn the dough out onto a greased countertop and by hand, knead the raisins into the dough to evenly disperse them without breaking them up.
Place back into the bowl, cover and allow to rest 1 1/2 hours.
Meanwhile, in a small bowl, combine brown sugar, stevia packet, cinnamon, and tapioca starch. Set aside.
When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.
Brush the surface of the dough with the egg + egg white, reserving some for egg wash topping.
Evenly sprinkle the cinnamon mixture over the dough, leaving a 1" space on one short end.
Roll up dough, pinching the un-spiced end to seal.
Place in a greased loaf pan.
Cover and allow to rise 1 hour, until almost doubled.
Preheat the oven to 350°F, brush the top of the loaf with remaining egg mixture and bake for 45 minutes, tenting the loaf lightly with aluminum foil for the final 20 minutes.
Pickled Cucumber Salad (Dan's Recipe)


Ingredients:
cucumbers, fish sauce, brown sugar, turmeric powder, red onion, mint, fresh coriander leaves, bean sprouts, tomatoes

Directions:
With a vegie peeler, slice the cucumber into ribbons discarding the seedy centre.
Bring the fish sauce, vinegar, brown sugar, turmeric, onion wedges and sliced chilli to the boil. Simmer a few minutes, then remove from the heat and toss through the cucumber ribbons. Allow to cool.
Add in the remaining herbs and veg and serve.
Guacamole


Ingredients:
avocado, lime, juice of, red onion, garlic clove, kosher salt, cumin, cayenne, cilantro, roma tomato

Directions:
Cut the avocado in 1/2 lengthwise around the pit.
Separate, remove pit and while still in the shell score each half with a knife into small squares.
Remove avocado from shell and place in a bowl.
Add lime juice and salt and mash with a fork to desired consistency. I like to leave some small chunks.
Add remaining ingredients, stir.
Cover and refrigerate for one hour.