Guacamole

 

One way to enjoy avocado is to scoop out a quarter of the creamy flesh and spread it on a toast  (makes one satisfying breakfast) and the rest goes into this fabulous  dip. 

2 ripe avocados
1/2 teaspoon salt
1 Tbsp of fresh lime juice or lemon juice
2 Tbsp to 1/4 cup of minced red onion 
1 pip of garlic, minced
1 green chili, seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
1 ripe tomato, seeds and pulp removed, chopped
1 tsp olive oil
1 tsp of apple cider vinegar

Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

Using a fork, gently  mash the avocado, it should be a little chunky. 
Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. 
Add the chopped onion, cilantro, black pepper, and chili.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve.

Give it a go...jue
 recipe modified from simply recipes