Tomato-Studded Guacamole with Scallions & Chili

1. Cut avocados in half lengthwise going around the seed, then rotate ¼ turn and cut around the avocado again to make quarters. Twist to separate the quarters , and then remove the seed. Peel each quarter and place the fruit into a medium bowl. Mash avocado  with a whisk or potato masher until chunky.
2. Stir in scallions, cilantro, lime juice, jalapeño, chili powder, salt, pepper, garlic powder, and oregano. Taste-test with a tortilla chip and adjust seasonings as desired.
3. Cover with plastic wrap pressed directly on the surface of the guacamole to prevent browning until ready to serve. Upon serving, stir in half of the tomatoes*** and sprinkle the other half on top.

Serving suggestion: Whole-grain tortilla chips or fresh vegetables

Adapted with permission from Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love, by Michelle Dudash, RD (Fair Winds Press, December 2012).

** Use 1/8 tsp. garlic powder for a less pronounced garlic taste.

*** Tomatoes should be mixed in just before serving. Since tomatoes release water when in contact with salt, only stir in enough tomatoes for the amount of guacamole you will enjoy immediately to prevent a watered-down version.