Avocados are like little pillows of heaven. Filled with good-for-you-brain-fat, these beauties are as tasty as they are healthy.

Slice them, diced them, eat them whole – I love them in their pure, unadulterated state.

Only 4 things can make them better and bring out their true, delicious flavor: lime, cilantro, salt, and pepper.

Guacamole

So many recipes, so delicious, but I’m always happiest with the simple, fresh, easiest version of this girls staple diet.

1. I simply cut the avocado with a sharp knife cleanly around the entire fruit. Twist the halves, and remove the avocado seed carefully. I’ve seen ‘avocado hand’ is a real thing – people whacking their hand with their sharp knife in pursuit of seed removal. Don’t be that guy. If you’re unsure, or feeling overconfident, it’s best to just scoop out all the flesh with a spoon. A ripe avocado is a must: dark skinned, slightly soft to the touch, the ripe avocado is always best.

2. Deposit ripe avocado halves into a bowl. Cut a lime in half – I prefer these to lemons for both taste and diminutive seeds – and squeeze one half into the bowl with your avocado.

3. Rinse your bunch of cilantro under cool water, shake gently to remove excess water, and cut everything above the banded stems off. I used to be very picky and painstakingly remove all the stems, but I now skip this step. Choosing small bunches of organic cilantro, or handfuls from my garden when I have it (but I use it at soon as it comes in, so I rarely have large quantities to collect). Roll the cilantro into a ‘log’ and dice it, adding this bounty to your avocado bowl.

4. Sprinkle with pepper and a reasonable quantity of salt. I prefer sea salt and am absolutely hooked on this delicious Himalayan Sea Salt Crystals from Trader Joe’s — at least a couple of teaspoonfuls.

5. Mash the avocados with all other ingredients to combine.

Your guacomole is now ready for consumption 💕

Don’t know what to eat it with! Avocado toasts are all the rage, and you can certainly add it to sandwiches, salads, tacos, burritos, and the like. It’s also great for chip dip, vegetable dip, or if you’re a fanatic like me — just eating it in a hollowed out tomato or with a spoon!

What’s your favorite five step fresh recipe?