Photography by Madi Flournoy Henderson

BRIGHT STRIPED DRESS || STATEMENT EARRINGS || GOLD BANGLES || WATCH || AVOCADO SERVING DISH || PEPPER SERVING DISH

I’ve never met a guacamole that I don’t like, have you?!  Those who know me well will tell you that I’m the person who will order two appetizers or sides of guacamole just to ensure that there is enough to go around (I’m a bit stingy, ha)!  You can honestly never have enough guac.

I’ll never forget trying guacamole for the first time when we were living in Newport Beach, CA.  My taste buds exploded and I was a little mad at myself for not trying it before then…I had been missing out.  But needless to say, my obsession with guacamole started with that first taste and my obsession has only grown over the years.  I’ll order it anytime it’s available and I especially love making it at home.

So today, I’ll be sharing my guacamole flight…3 different versions of guacamole and all 3 are sure to please and keep you (and everyone else) coming back for more!  My mouth is watering as I type this!The beauty of guacamole is that you can get creative and it is as simple as putting all of the ingredients in a bowl, mixing, and letting it set in the refrigerator for a few hours so the flavors can meld together.

Kicking off my flight with something a little sweet and a little spicy…

PINEAPPLE GUACAMOLE

• 3 ripe avocados
• 1 jalapeno (stem and seeds removed…mince jalapeño)
• 1 1/2 cups of fresh pineapple diced (reserve some for topping0
• 1/2 cup of red onion (finely chopped
• 1 tablespoon
• fresh
• squeezed lime juice
• 1/4 cup fresh cilantro (finely chopped)
• 1/2 teaspoon of course salt (more to taste)
• dash or two of ground cumin

*mix all ingredients together, refrigerate for a couple of hours, and then top with fresh pineapple…serve with blue corn tortilla chips and then enjoy!

Next up and possibly one of my favorites…a guacamole that has an Italian twist…

FETA TOMATO GUACAMOLE

• 2-3 ripe avocados
• 2 plum tomatoes (chopped)
• 1/4 cup of red onion (finely chopped)
• 1 clove of garlic (minced)
• 1 tablespoon of fresh Italian parsley or basil
• 1 tablespoon of dried oregano
• 1 tablespoon of olive oil
• 1 tablespoon of white wine vinegar
• salt to taste
• 4 ounces of crumbled feta cheese (and more for topping)

*mix all ingredients together, refrigerate for a couple of hours, and then top with feta cheese…serve with pita chips or even small crostini and then enjoy!

And of course I couldn’t make a flight of guacamole without making a traditional guac…

CLASSIC GUACAMOLE