Yum-yum.

• 4 avocados
• 1 clove garlic, minced
• 1/4 yellow onion, medium, minced
• 1/2 tomato, medium, minced
• 6 sprigs cilantro, minced
• 1 lime, freshly juiced
• 1 pinch salt, or to taste
• 1 sprig cilantro, for garnish

DIRECTIONS
• Mince the garlic, onion, tomato and cilantro (including the stems) and mix them together in a bowl.
• Peel and add the avocados into the bowl.
• Mash gently until the mix reaches the consistency you prefer. Gollita likes her guacamole halfway between chunky and creamy.
• Add lime and salt, to taste.
• Garnish with a cilantro sprig. Serve with tortilla chips, either fresh or from the store.
 

and a bit of pepper, finely minced - jalapeno or serrano will do.

And what's wrong with eating this ancient MesoAmerican sauce for dinner (the name is Nahuatl for "avocado sauce" IIRC)? My own guacamole preperations range from what you described to "mash up some avocado with salsa" for a quick prep.

I'm in Munich and avocados are hit and miss for quality. But them hard and hope they finish ripening before going bad or by them soft and have too much waste. I've gotten good at the just right squeeze.
This past week I actually picked 5 good ones, 3 went into guac and the other 2 for salads.