by Monita Buchwald

Ingredients:

2 ripe but not overly soft avocados pitted, peeled and diced
½ cup minced red onion
1 cup of cherry tomatoes cut in half or quarters or grape tomatoes cut in half
lime juice from ½ of a lime
¼ teaspoon chili powder
1 teaspoon coarse salt
Pinch of black pepper

Directions:

1) Mix together the avocados, tomatoes and onions
2) Add the lime juice and spices and mix again. Keep the avocado chunky.

If not using right away, cover with plastic or an airtight cover. Avocado turns black over time so this is good to eat within an hour or two.

Serves 4