Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce and garnish with the sliced tomatoes drizzled with black pepper garnish. Serve immediately.

From: Mesa Mexicana Mary Sue Milliken and Susan Feniger

Other Books by Two Hot Tamales:
Cooking With Too Hot Tamales Mary Sue Milliken and Susan Feniger