Because this chunky, herby, very green avocado salsa/guac/guacasalsa situation takes a mere five minutes to throw together, I find that it's just the thing you can make whenever you need that last-minute savior of a dish, whether on a weeknight after work or on the weekend before a dinner party you forgot you invited friends to. A bowl of this, and you're set. (If you are having a party, just double or triple the recipe.) —Eric Kim
Fold everything gently together in a large bowl. Some of the avocado will mash naturally, but most of it should keep its shape, which tastes divine. (I always do the garlic and lime juice first, letting them mellow out while I clumsily chop up the rest of the ingredients. There's usually a cold beer on the counter, and blue tortilla chips or Ruffles to go with. Ruffles are very good with this.)
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.