Cut the avocado in two with a knife, open the fruit in two by twisting, also, with the knife, remove the seed, and then with a spoon, scoop out the core from the peel.
Cut the onion as small as possible and cut the tomato into cubes.
Mash the avocado pulp and the chopped onion with a stick blender for a few seconds until you get a coarse paste.
Add chopped tomatoes and parsley, season with sea salt, freshly ground black pepper, lime juice and extra virgin olive oil.
Mix all the elements well with a wooden spoon until the ingredients are incorporated into the dip.
Put in the fridge for about ten to fifteen minutes to combine all the flavours.
Serve with tortilla chips, crackers or potato chips, or in sandwiches.
Keep guacamole in the refrigerator in containers from which we can remove the air or cover them with foil directly over the dip so that they do not come into contact with the air.Instead of yellow onion, you can use red onion, which is sweeter and does not have a prominent taste.Also, if you don't like lime, use lemon, and instead of parsley you can use coriander.