Peel the tomato. Chop the tomato, onion and a little finely chopped cilantro and chili.
Peel the avocados and, with a fork, crush the pulp in a bowl. Add a tablespoon of lime juice and if desired, a pinch of salt.
Then add a couple of tablespoons of our extra virgin olive oil Family Reserve Arbequina and mix well all the ingredients. If you prefer a finer texture, it can also be passed through the blender.
We serve it with nachos.