Ingredients
2 ripe Hass avocados, halved, pitted, and peeled
2 tablespoons fresh lime juice
1/2 medium red onion, finely chopped (1/2 cup)
2 plum tomatoes, seeded and finely chopped (1/3 cup)
2 tablespoons coarsely chopped fresh cilantro
1/8 teaspoon coarse salt
Freshly ground pepper, to taste
2 tablespoons queso fresco, for sprinkling
Preparation
Using the back of a fork, gently mash avocados into small chunks. Gently stir in remaining ingredients, sprinkling queso fresco over top.
