Serve the guacamole with a platter of cut-up raw vegetables, such as thickly sliced zucchini or cucumber, bell pepper wedges, radish halves, Belgian endive leaves, and thickly sliced jumbo white mushrooms.

Ingredients:

1 large Hass avocado, halved and pitted
2 plum tomatoes, chopped
½ small onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeño pepper, seeded and minced
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper

Directions:

Scoop avocado pulp into small bowl and coarsely mash. Add all remaining ingredients, gently mixing until combined. Serve at once or press piece of plastic wrap directly onto surface to prevent browning. Store at room temperature and serve within 2 hours.