Makes 6 1/4-cup servings
Two ripe avocados, halved and pitted
4 teaspoons fresh lemon juice
1 large ripe plum tomato, seeded and chopped
1 tablespoon chopped red onion, finely diced
Salt, pepper to taste
Dash of hot pepper sauce, such as Tabasco
1. Scoop the avocados into a bowl. Add the lemon juice and mash the avocados coarsely.
2. With a fork, gently mix in the tomato, onion, salt, pepper, and red pepper sauce.
3. Serve up to ¼ cup on top of each serving of vegetarian chili (see accompanying recipe).
Per serving: 103 calories, 1 gram protein, 5 grams carbohydrates, 1 gram sugar, 9 grams fat, no cholesterol, 26 milligrams sodium, 4 grams dietary fiber.