Instructions: Spike has a really neat way of chopping an avocado: cut it in half, and hold the half without the pit in your secondary hand. With your primary hand and a short paring knife, cut squares in the flesh of the avocado, without piercing the rind.

Make, for instance, five longitudinal cuts and seven cuts across those. With a large spoon, scoop out the flesh and put into the waiting bowl. Remove the pit from the other half, and repeat the cutting and spooning process. Now is the time to squirt the lemon juice over the avocado so that it wont rust while you mash the flesh. It is a very simple matter, now, to mash the flesh with a fork.

(When you want pieces of avocado in your green salad, prepare it the same way. Just be sure you are quick with the lemon - or lime - juice.)

Mash the avocado as above, until perfectly smooth. Add all the other ingredients except mayonnaise and blend well. Put into a serving dish, and spread the mayo over the top. Chill for no more than 1 hour before serving. If you like, mince a fresh tomato into it, and/or 1/4 cup chopped olives.

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