---------- Recipe via Meal-Master (tm) v8.02
  Categories: Avocado, Tex-mex, Vegetarian, Vegan
       Yield: 1 servings
       1 md Ripe avocado
       1 tb Lemon juice
       1 sm Clove garlic, pressed
     1/2 sm Tomato, finely diced
       2 tb Finely minced onion
     1/8 tb Ground cumin
   Dash of hot pepper sauce
   Makes 1 cup
   halve, seed and peel avocado.  Using fork, coarsely
   mash avocado meat with lemon juice and garlic.  Stir
   in remaining ingredients to blend. Serve with fresh
   vegetable dippers such as zucchini, cucumber slices,
   carrot or celery sticks, broccoli or cauliflower
   pieces, jicama strips or unsalted corn chips
   NOTE:  to hold before serving or to store leftover
   guacamole, press a piece of plastic wrap directly onto
   surface of guacamole and refrigerate.
   Nutritional Information Per Serving: 1 Cup Calories:
   353 Cholesterol: 0 mg Carbohydrates:        22  g Fat:
   31 g Protein: 5 g Sodium: 27 mg
   Lawrence the “LaRK”