handful cherry tomatoes (thank you, garden!)
handful cilantro leaves
1 French shallot (I didn't have a regular onion)
squirt or 3 of lime juice
1. Cut the avocadoes in half. Remove the pits. Use a fork to mash up the avocado while the flesh is still in the skin. Using a spoon, scoop out the mashed flesh. (Sorry, forgot the pic for this one.)
2. Chop tomatoes finely. I used a mini food processor for the tomatoes.
3. Chop the onion and the cilantro. Put everything into a mixing bowl and add some lime juice.
4. This is cheating
5. Mix everything together and add more lime juice if necessary. You want to be able to taste the brightness of the lime!
This is where I usually stop unless my hubby is hankering for some heat. In that case, I will also add cumin, jalapeno, hot pepper powder, spices, etc. The fresh, non-heat version is my favourite though.