Cut each avocado in half lengthwise around the pit, then twist the halves apart. Remove the pit by carefully striking it with the blade of your knife and twisting it out. Scoop the flesh into a medium bowl using a spoon, working close to the skin to capture all the creamy interior.

Using a fork, mash the avocado to your preferred consistency—I prefer leaving some small chunks for texture rather than making it completely smooth, as this gives the guacamole more appealing character. Add the lime juice and kosher salt immediately, and fold gently to combine. The acid from the lime juice will help prevent browning and brighten the flavor.

Fold the pico de gallo salsa and fresh cilantro into the mashed avocado mixture from Step 2 until just combined. Be gentle with your folding to maintain some texture in the guacamole rather than over-mixing, which can make it dense and unappetizing.