Cut the avocados in half lengthwise all the way around the pit, twist the halves apart, and remove the pit.

Using a paring knife, slice a small grid pattern in the flesh (being careful not to cut through the skin), and remove the pulp with a soup spoon.

Place in a bowl and use a fork to mash half of it; leave the rest as a dice.

Mix in the other items and chill for an hour.