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4 avocados

3 tablespoons lemon juice

6-8 dashes hot sauce sauce

1/2 cup small-diced red onion

1 garlic clove, minced

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 medium tomato, chopped

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (A spoon can be used to easily remove the pits, and then scoop the flesh from the peel with the spoon or your hands). Immediately add the lemon juice (this help prevent browning of the avocado), hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced, or use a hand-held potato masher to dice the mix to the desired chunkiness. Add the tomatoes and mix well.

Total Servings: 12, Serving Size: ¼ cup, Calories: 113, Total Fat: 9.8g, Total Carbohydrates: 7g, Fiber: 5g, Protein: 1.5 g, Vitamin A: 4%, Calcium: 1%, Vitamin C: 18%, Iron: 3%

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