1 bag popcorn kernels
1 tsp salt
1 tsp chili powder
Juice of 1 lime
Zest of ½ lime
1 tsp. salt
½ tsp. fresh ground black pepper
¼ cup neutral oil (like grape seed)
For the popcorn:
Cook the popcorn according to package directions. Let it cool off a little bit.
Open the bag and sprinkle the salt and chili powder over the popcorn. Close the bag and shake it to evenly distribute the seasoning.
For the avocado butter:
Remove the avocado flesh and combine all ingredients except oil in a food processor.
Start the processor and slowly drizzle the oil in until it is a smooth mixture. Remove the butter and refrigerate.
When ready to serve, slightly melt the butter and pour it over the popcorn.
*Recipe adapted from Dr. Mike: The Grass Roots Gourmet