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

 

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

 

Yields: about 3 cups.

 

Adapted from a recipe of Chef Priscila Satkoff, Salpicon! Restaurant, Chicago.