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 a senior editor at Food52, where his solo dining column, Table for One, runs Friday mornings. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.