Total Calories: 56
Yield: 3 cups
1. Cut the avocados in half lengthwise and remove the pit. Scoop out the flesh into a mixing bowl. Add the lemon juice and garlic, and mash with a potato masher.
2. Add the tomato, pepper, onion, cumin, salt, and cayenne pepper to the bowl and mix until well blended.
3. Transfer the mixture to a serving bowl and garnish with cilantro. Serve immediately (it’s best served fresh) or refrigerate in a covered container for one day.
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