Creamy goodness. I defrosted baby Lima's and then blended them with lime juice, juice from the tomato and added some of the avocado. Mixed the rest of the ingredients except I skipped the mayonnaise keeping it even lighter. YUMMO! Thanks Sharon.
This is highly addicting, and unlike alot of light guacamole recipes, it actually tastes like the real deal. I doubled the recipe, used low-fat mayo, and a subsituted sweet vidalia onion for the red. It came out really well. I've also made an all-creamy version, sans the tomato and avocado chunks.