Guacamole Salad

By davethibodeaux

Ingredients

• 3 ripe avocados
• 1 fresh jalapeno chile, stemmed, seeded and finely chopped
• 1/2 white onion, diced
• 1/8 Teaspoon Chili Powder
• Juice of 1 lime
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 ripe tomato, seeded and diced (optional)
• Lettuce leaf, optional
• Corn tortilla chips

Preparation

Step 1

Cut each avocado lengthwise into quarters, removing the pit. Peel off the skin and place the pulp in a bowl. Using a potato masher, spoon or your hand, mash lightly. Add the jalapeno, onion, cilantro, lime juice, salt, pepper to taste and the diced tomato, if using. Mix just until combined; chunks of avocado should remain visible.
TO SERVE: Spoon the guacamole into a serving bowl or onto a plate lined with a lettuce leaf. If not serving immediately, poke the avocado pits down into the center of the mixture, cover tightly with plastic wrap and refrigerate for up to 4 hours. Serve chilled, accompanied by tortilla chips.