Assemble, prepare, and measure ingredients. Halve avocados, discard pits, and scoop flesh into a bowl using a tablespoon. Mince garlic. Seed and mince jalapeño pepper. Zest and juice limes. Chop tomatoes. Finely chop onion. Chop cilantro leaves and stems.
In a large bowl, mash avocado coarsely with a fork, so some chunks remain. Stir in garlic, jalapeño, 1 tablespoon of lime zest, 2 tablespoons of lime juice, tomatoes, onions, and cilantro. Taste and add more lime juice if you like. Season with salt and pepper.
Spoon guacamole into a serving bowl, or if you make it ahead and plan to serve it later, squeeze some lime juice over top, cover with plastic wrap—pressing plastic right onto the surface of the dip—and refrigerate for up to 4 hours.
To serve, arrange vegetables in an artful tumble on a serving platter or tray and serve with the bowl of guacamole sitting alongside.