2-3 just ripe Haas avocados, diced
1/2 vine ripe tomato, diced
1 lemon, juiced
1 T Cholula hot sauce
1 fist full cilantro, chopped
1 T Maldon sea salt
Cut your avocados in half. Taking a small knife, run thin lines horizontally and vertically into the meat. Use a spoon to drag around the perimeter to scoop out into a bowl. To remove the pit on the other side, take a sharp knife and give the seed a good whack. Keeping the blade in the seed, pivot to the left and the seed will remove -- voila!
Add all other ingredients to the diced avocado and lightly mix. Serve as a dip or on top of a bowl or warm quinoa or brown rice!