I adapted a recipe from AllRecipes to exclude the loathed onion. Add it if you like to ruin the texture of your food. I also omitted the olive oil, added garlic and doubled the lemon juice.
I use this great tool to scoop out my avocados. You can find it at Pastry Chef or other places. I bought mine locally. The large size can be used for melons and the small size can be used on Kiwi. There are lots of uses for them. I use the middle size on the avocado - I slicedit in half, cutting around the seed. I pull the pieces apart, pick out the seed and then scoop the goods out of the skin. No goods are wasted.
2 Haas Avocados - ripe but not mushy
1 Lemon (I used Meier)
1 Large Clove of Garlic (or 2 medium ones)
Mash avocados in small bowl with a fork until chunky but not creamy. Mince your garlic and add. Squeeze juice of entire lemon and stir. Season with salt and pepper to taste. I'm a little generous with the salt. You can add chopped tomato or any other ingredient to suit your taste.
It keeps nicely because of the lemon juice.
You can half the recipe and use the other half of the lemon to make lemon water. Eat with chips or vegetables (crudite, as Martha would say).