- 1 medium tomato
- ½ tsp sea salt
- 1 large avocado
- 1/2 onion, finely diced
- 2 tsp lemon juice
- 1 tsp garlic salt
- ¼ tsp chili powder
- ¼ cup avocado oil
DIRECTIONS:
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Preheat oven to 200
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Cut stem from tomato and slice in half. Place tomato on parchment-lined baking dish. Season with sea salt and roast for 15 to 20 minutes until the salt appears dry and the edges of the tomato are charred.
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Remove tomato from oven. Cool 5 minutes and dice into large pieces.
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Carefully cut avocado in half, remove pit and dice into large chunks. Scoop out the avocado into a medium bowl.
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To the avocado add onion, lemon juice, garlic salt, chili powder and roasted tomato.
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With a rubber spatula mix the ingredients to incorporate.
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Add roughly 1 Tbsp of avocado oil and mix into the avocado and tomato mixture to incorporate. Add about 2 Tbsp more avocado oil and continue to mix. Add remaining avocado oil. Continue to mix and shake the bowl until the mixture has a sauce-like consistency and the oil is fully combined.