1small plum tomatoseeded and diced (or 1/2 a slicing tomato)
1/2teaspoonblack pepperto taste
Peel and seed the avocados using a spoon, and place in a medium sized bowl. Mash with a fork or pastry cutter-fork combo until it is at the desired consistency (I like to leave a lot of pea-sized chunks).
Add the lemon juice and mix well.
Add all the remaining ingredients, mixing until combined fully.
Serve right away, or let sit for a couple hours in the fridge to meld flavors.
Tip:Press a piece of plastic right on the top of the guacamole when refrigerating to not let air get in as a precaution against darkening, though the lemon juice should keep it nice and green.