Guacamole is quick, easy, and delicious. I like it as a side dish to grilled meat, such as Carne Asada, but most people serve it as a dip with tortilla chips. I also like mine chunky rather than mashed. I also like the mild flavor of the avocado and do not add a lot of spices such as cumin and red pepper flakes.
5 Hass avocados
2 small tomatoes, cored and diced
1/4 red onion, diced
1/3 cup chopped cilantro
Juice of 1 lime
3/4 teaspoon salt
Cut the avocadoes in half through the stem and rotate the halves in opposite directions to separate. Sharply hit the seed with the knife blade and twist to loosen and remove it from each of the avocadoes.
Slice the meat of each half down to the skin, but not through, in two directions. Use a kitchen tablespoon to scoop out the chunks. Combine all ingredients in a serving bowl and fold so as to mix but not mash the avocado.