Halve, pit, and peel avocados. In a medium bowl, combine avocados, tomatoes, onion, cilantro, lemon juice, salt, and pepper; mix gently. Serve immediately or cover bowl and refrigerate until ready to serve.

 

Serve with cut up vegetables such as peppers, jicama, celery, and chips, if desired.

 

Yields: about 3 cups.

 

Adapted from a recipe by Chef Richard Sandoval, Maya Restaurant, New York City.