- 3 ripe avocados, diced, preferably Haas
- 1 /4 cup chopped fresh cilantro
- 1 small red onion, diced
- Juice of whole lemon
- 1 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce and garnish with sliced tomatoes sprinkle with the black pepper garnish. Serve immediately.
Recipe courtesy of Courtney Weiner