2 plum tomatoes, seeded and finely chopped (1/3 cup)
2 tablespoons coarsely chopped fresh cilantro
1/8 teaspoon coarse salt
Freshly ground pepper, to taste
2 tablespoons queso fresco, for sprinkling
Using the back of a fork, gently mash avocados into small chunks. Gently stir in remaining ingredients, sprinkling queso fresco over top.
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