Unbelievably Good Guacamole

3 ripe avocados (about 1 1/2 pounds total)
1/3 cup chopped sweet onion
2 small serrano chilies or 1 jalapeño, finely diced (optional)
1/4 cup chopped fresh cilantro
1 chopped plum tomato
1/2 teaspoon salt
Juice of 1 lemon

Cut the avocados in half and discard the pit. Using a small knife, gently cut the flesh of each avocado half in a cross-hatch pattern, careful not to break through the avocado peel. Use a spoon to scoop out the avocado pieces and put them in a medium bowl.

With a fork, stir in the remaining ingredients, using the back of the fork to gently mash the avocado, leaving plenty of large chunks intact.

Taste for seasoning, adding more salt or lemon juice if needed.

Recipe from Runner's World nutrition editor Joanna Golub
Found at: Runner's World