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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Combine the red wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the hot brine over the sliced red onion in a heatproof bowl and press the onion down to submerge. Set aside to pickle for at least 15 minutes while you prepare the rest of the recipe.
Mash the avocado flesh in a mixing bowl with a fork until mostly smooth with a few small chunks remaining. Stir in the sour cream, 2 tbsp lime juice, and 1/4 tsp salt until combined. Taste and adjust salt as needed. Press a piece of plastic wrap directly onto the surface and set aside.
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