Back in the kitchen, it’s time for Guacamole. And what could be a better occasion than Cinco de Mayo?

1 ripe avocado, halved, pit removed
1 scallion, finely chopped (both white and green parts)
1 tablespoon finely diced jalapeno
1 tablespoon fresh lime juice
1 teaspoon olive oil
Kosher Salt and Freshly Ground Black Pepper to taste
1 tomato, diced
2 tablespoons chopped cilantro

While still in its skin, score the avocado with the butter knife into small pieces, and scoop into a bowl. Stir together with scallion, jalapeno, lime juice, oil, salt and pepper. Fold in tomato and cilantro.

As much as I would’ve loved to have some corn tortilla chips with the guacamole, I decided to go a healthier route. Enter a whole wheat tortilla.

Preheat the oven to 450 degrees with the cookie sheet on the middle rack.
Cut whole wheat tortilla into chips. Lightly spray with cooking spray (I used olive oil spray.) Lightly sprinkle with Mrs. Dash Southwest Chipotle seasoning (no salt). Bake in the oven for 5-7 minutes until the chips are toasted.

You’re ready to eat! Dip a chip into a bowl of guacamole and enjoy. Double dipping? I’ll leave that up to you.