Mexican Salad - cooking recipe

Ingredients

2 avocados, cut up
3 Tbsp. grated onions
1 Tbsp. lemon or lime juice
1 tsp. salt
1 can green hot pepper, finely chopped
1 medium tomato, chopped
shredded lettuce

Preparation

Mash avocados with a fork.
Add onion, lemon juice, salt and hot pepper.
Beat until creamy.
Fold in tomato, cover and refrigerate no longer than 3 hours.
Serve on lettuce.