• 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).