From Relax, Company’s Coming! by Kathy Gunst ($25, Simon & Schuster, 2001)

20 minutes prep time  |  Serves 4             

What you need:
 

• 4 ripe avocados, preferably Haas variety
• 1/2 fresh jalapeno pepper
• 1/3 c cilantro, chopped
• Juice of 1 lime
• 1 large ripe tomato, chopped
• 2 scallions, finely chopped, white and green parts
• 1/4c red or white onion, finely chopped
• Dash hot pepper sauce, optional
• Salt to taste

Garnishes
 

• 2 c salsa (hot, medium, or mild, homemade or bottled)
• 1/2 c finely chopped cilantro
• 1 to 2 Tbsp pureed chipotle peppers
• 1 large bag baked tortilla chips                            
   

What you do:
 

1. Cut avocados lengthwise and remove pits. Using a teaspoon, gently scoop out flesh and place in a medium bowl. Using the back of a fork, break avocados up into chunks, being careful not to overwork them into a mush.
2. Cut jalapeno in half lengthwise. Remove seeds if you don’t want a spicy dish; leave them in if you like “bite.” Chop pepper and seeds, if using, and add to avocados.
3. Gently fold in cilantro, lime juice, tomato, scallions, onion, hot pepper sauce, and salt to taste. Serve within 1 hour, accompanied by bowls of salsa, cilantro, peppers, and chips.

Per serving: 340 Calories, 5 g Protein, 31 g Carbohydrates, 7 g Fiber, 24 g Fat,  Vitamin B6, C, Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), E, Folate, Pantothenic acid, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium