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two large, ripened avocados
1/4 chopped, red onion
one jalapeno pepper, seeds removed
two tbsp lime juice
1/8 tsp ground pepper
one medium tomato
one medium clove garlic, minced
one tbsp Skinny Coconut Oil
1/2 tsp salt
Peel, pit and mash avocados. Finely chop red onion and tomato. In medium-sized mixing bowl, combine all ingredients, mixing well. Cover and refrigerate the guacamole for at least one hour.
Six servings.
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