- 2 ripe Hass avocados, halved, pitted and coarsely chopped
- 2 green onions (both white and green parts), thinly sliced
- 1 jalapeo, seeded and finely diced
- Juice of 1 lime
- 1 tablespoon canola oil
- 3 tablespoons finely chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper
Combine the avocados, onion, jalapeo, lime juice, oil, cilantro, some salt and pepper in a bowl. Refrigerate until ready to serve (can be made up to 1 hour in advance).