Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.
Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.
Photograph by Ryan Dausch
Recipes excerpted from Gather & Graze: 120 Favorite Recipes for Tasty Good Times . Copyright © 2018 by Stephanie Izard, Inc. Published by Clarkson Potter, An Imprint Of Penguin Random House, LLC.