Avocado Pico de Gallo

I found this recipe in Good Housekeeping magazine that was laying around at work.

It says to serve with Jicama and carrot slices, but we used tortilla chips instead. It was delicious and gone within minutes.

Total time: 15 min
Makes : 2 3/4 cups

2 medium ripe avocados, cut into 1/2 inch chunks

2 plum tomatoes, seeded and coarsely chopped

1 jalapeno chile, chopped

1/3 cup chopped sweet onion

1/4 cup loosely packed cilantro leaves, chopped

2 Tbsp. fresh lime juice

1/2 teaspoon Kosher salt

In bowl, combine avocados, tomatoes, jalapeno, onion, cilantro, lime juice and salt. Store covered in the refrigerator up to 4 hours.