Don't mess around with avocados - there's a simple way to get the pit out of that creamy, ripe flesh. Cut the avocado in half, working around the pit. Twist the two halves apart. Hold the half with the pit in one hand, and firmly chop your knife into the pit. The blade should get stuck in the pit. Twist your knife, and the pit should come out cleanly. Finally, if you want slices, just slice right into the avocado half, right against, but not breaking the skin. Then, use a spoon to scoop out the slices.
a handful of chopped cilantro
1 green onion, minced
dash of cumin
squeeze of lemon
salt and pepper
Mash the avocados in a bowl. Add all other ingredients, and mix to combine. Taste for seasonings.
Note: To store guacamole in the fridge for a day or two without it turning brown, just lay a piece of saran wrap right on top of the dip, pressing to get rid of air pockets. It's the oxygen that reacts with the avocado, so if you create a seal, it will stay bright green.