Deconstructed Guacamole

 

1 large, thick-skinned avocado (like Hass or Gem)

2 big lemon wedges

Extra-virgin olive oil

Flaky salt

2 or 3 cherry or grape tomatoes

A few cilantro leaves

Tortilla chips

 

Halve the avocado and remove the pit. Hold one half in your palm, flesh up, and use the tip of a paring knife to gently cut the flesh lengthwise into thick segments and then crosswise into squares, cutting to the avocado skin but not through it. Run the knife along the inside of the skin to loosen the flesh. Repeat with the other half. Squeeze some lemon juice into each half. Drizzle on some olive oil and sprinkle on a pinch of salt. Gently squeeze the avocado to open up the cuts in the flesh so the seasonings can make their way between the pieces.  Halve or quarter the tomatoes and finely chop the cilantro then divide both between the avocado halves. To eat, use chips to scoop the avocado directly out of its skin, grabbing some tomato and cilantro with each bite.  Bulk Up the Plate: To fill out your snacking plate, pile more cherry tomatoes on the side along with some carrot slices; if you want more protein, scoop some cottage cheese onto the plate and cover it in more of the toppings.