- 3 large ripe Hass avocados, halved, pitted, and scooped out
- 1 teaspoon fresh lime juice
- 2 tablespoons chopped cilantro
- 1/4 teaspoon Kosher or sea salt
- Fresh cracked black pepper, to taste
- 1 medium tomato, seeded and diced
In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the lime juice, cilantro, salt and pepper.
Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate and serve preferably within 24 hours.