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5 large avocados
1 medium garlic clove, minced
1 medium tomato, chopped
1 4-ounce can chopped green chilis
2 1/2 tablespoons lemon or lime juice
1 teaspoon salt
1. Peel avocadoes; chop and place in a bowl. Mash with garlic and lemon juice.
2. Add remaining ingredients (mixture will be chunky.
3. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. (If made ahead of time, save pit and put in dip until time to serve to prevent darkening.)
NOTE: The chili in this recipe can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa.
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