Cut avacodos in half, remove the pit and spoon out the meat into a bowl. Mash until there are no large chunks. Small chunks are desirable.

Squeeze lime or add lime juice into the bowl.

Add salt and mix with a spoon.

Chill for 15 to 30 minuets in a sealed bowl with either a lid or plastic wrap. The top may brown due to exposure to air. Stir to revive color. Enjoy.