Avocados are a natural source of folate, potassium, B6, Vitamin E, Vitamin C and are a natural source of monounsaturated fat. Alpha-carotene is also found in avocados and protects against the oxidation of "bad" LDL Cholesterol and makes avocados a heart healthy food. This is a creamy condiment for dipping tortilla chips or for topping enchiladas. I have placed it in the salad section because it can accompany so many dishes. Cover it with Saran Wrap to keep out the oxygen or the avocado will turn brown.

    2 ripe California Hass avocados
    cup mayonnaise
    teaspoon garlic salt
    cup finely chopped yellow onion
    4 teaspoons fresh lemon juice
    ⅛ teaspoon freshly ground Tellicherry peppercorns

1.  Cut the avocado lengthwise around the seed. Twist gently to     
     separate the halves, then squeeze the half with the seed to
     release it. Scoop out pulp with a dessert spoon and place it in
     a flat-based bowl.

2.  Mash the avocados with a potato masher. Blend in the
     mayonnaise, garlic salt, onion, lemon juice and pepper.

3.  Cover tightly with Saran Wrap so the plastic touches the
     guacamole and keeps out all the air. Leaving air pockets will  
     allow the guacamole to turn brown. Refrigerate until served.

     Makes 1 bowl