Halve and pit
the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash
using either a fork or potato
masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle
with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.