Avocado Salsa

makes 3 cups/prep 10 minutes

3 ripe avocados, peeled, pitted
1 medium tomato, seeds squeezed out, diced (love Roma tomatoes in recipes like this)
1/4 cup diced red onion
1 small jalapeno, seeded, diced (leave seeds if you want more heat)
2 Tablespoons lemon or lime juice
1 Tablespoon olive oil
1/2 teaspoon garlic salt
fresh cilantro

In a medium-sized bowl, use a fork to mash avocados to the consistency you like (I like mine chunkier) then add remaining ingredients. Gently mix. Can be refridgerated for a few hours with plastic wrap placed directly on the guacamole. Also helps to keep a pit in the bowl if storing for a bit to help reduce risk of browning.

Can use as dip or serve as a topping for grilled burgers or hot dogs or sandwiches.

recipe: tweaked from original found in Family Circle Magazine