Cooks' Note
Once a regional delicacy, guacamole is now popular across the country. Don’t worry too much about the considerable fat in avocados—it’s primarily monounsaturated and polyunsaturated fat. Be sure to use ripe avocados. For a real treat, substitute the juice of key limes, the small, flavorful south Florida variety, for that of the lemon juice. If you like your guacamole salad spicy, serve it with a hot salsa or 1/2 teaspoon of seeded and chopped jalapeño pepper. To make about 1 pint of dip, omit the salad greens.
