Cajun Guacamole

1 cup finely diced red bell pepper
4 ripe, Fresh California Avocados
2 tablespoons fresh lemon juice
1 cup small cherry tomatoes (cut in halves or quarters, if large)
1/2 cup thinly sliced green onion
6 garlic cloves, finely chopped
1 teaspoon chopped, fresh thyme leaves or 1/2 of that amount of dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Set aside a small amount of the diced red peppers for garnish. Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients. Top with reserved tomatoes and serve.

Serving Suggestions:
Place in a bowl in the center of a serving plate and surround with celery stalks and cooked shrimp for dipping.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.

Nutrition Information Per Serving: Calories 160; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 300 mg; Potassium 532 mg; Total Carbohydrates 11 g; Dietary Fiber 7 g; Total Sugars 2 g; Protein 2 g

Vitamin A 405 IU; Vitamin C 31 mg; Calcium 21 mg; Iron 1 mg; Vitamin D 0 IU; Folate 83 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 8%; Vitamin C 50%; Calcium 8%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe and photograph provided courtesy of the California Avocado Commission.