Ingredients

• 5 ripe avocados, preferably Haas
• 6 tablespoons chopped fresh cilantro
• 1 medium red onion, diced
• 4 jalapeno chiles, stemmed, seeded and finely diced
• 3 tablespoons freshly squeezed lime juice
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Lettuce, shredded for serving
• Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows
• 4 medium ripe tomatoes, cored, seeded, and finely diced
• 1/4 red onion, minced
• 2 jalapeno chiles, stemmed, seeded if desired and minced
• 1 bunch cilantro, leaves only chopped
• 2 tablespoons lime juice
• 3/4 teaspoon salt
• Pinch of freshly ground black pepper
• 2 tablespoons cracked black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup olive oil
• 1 teaspoon salt

Instructions

1. In a mixing bowl place peeled, quartered and seeded avocados. 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. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.
2. In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.
3. In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.