Deconstructed Guacamole Recipe

"Deconstructed" is such a foodie term.

I hate it.

It's like haricot verts (greens beans), pommes frites (French fries), or squab (pigeon).

So it pains me to title this "Deconstructed Guacamole" but "Chunky Guac" or "Unsmashed Guac" or "Ran-out-of-time-to-smash-it Gauc" just didn’t have the same ring.

Maybe "Al Fresco Guacamole"?

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I love eating outdoors (except in the DC humidity of July and August, and the winter months of December and January, and the rainy month of April) BUT when it is pleasant, there's nothing better than fresh appetizers and a cold crisp beer with sitting on a balcony with good company.

And naturally "deconstructed" guacamole is a perfect outdoor-balcony dining candidate.

1. It’s fresh.
2. EVERYONE loves guacamole.
3. And by leaving the ingredients whole, you avoid that "blah" look of green mush.

So grab a bag of scoops, a sixer of Coronas, and follow this recipe below:

(Disclaimer: it’s been a month or two since I made this so I am guessing on the measurements based on the photo I took. But remember, most cooking dishes don't need to be an exact science)

Ingredients

• 2 Avocados
• 2 Plum Tomatoes
• 1/2 Red Onion
• Cilantro
• 1 Lime
• Salt and Pepper to taste
• Cayenne (if desired)

Steps

1. Rough chop into similar sizes the avocados, tomatoes and onion
2. Finely chop cilantro
3. Add seasonings to taste
4. Cut the lime in half and squeeze in the lime juice

Serve with scoops.