Use a sharp knife, cut avocado in half; remove pit and peel. Quickly dunk each avocado in a bowl of cold water to prevent darkening. Drain well.
In medium bowl, mash avocado, leaving some texture. Add salt and lime juice a little at a time, to taste until well mixed. Blend in green onions, tomato, garlic, jalapeno pepper, and cilantro. Serve immediately or cover with plastic wrap directly on surface of guacamole to prevent darkening and refrigerate.
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