4 ripe avocados
1/2 cup (125 mL) minced red onion
2 tbsp (25 mL) minced jalapeno pepper
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) extra-virgin olive oil
3 cloves garlic, minced
3/4 tsp (4 mL) each salt and pepper
1 plum tomato, diced
2 tbsp (25 mL) minced fresh coriander
Pit and peel avocados; cube neatly. In bowl, gently toss together avocados, onion, jalapeno pepper, lime juice, 1 tbsp (15 mL) of the oil, garlic and 1/2 tsp (2 mL) each of the salt and pepper.
(Make-ahead: Cover and refrigerate for up to 4 hours.)
In separate bowl, toss tomato with coriander and remaining oil, salt and pepper; sprinkle over avocado mixture.