I really don’t understand people who don’t like avocado. I pretty much want to put it in everything. And any guy i’ve ever dated has been aware that, if there is something on a menu with avocado, that’s probably what I’m ordering. I can’t really pin down why I like it so much (beyond the fact that its delicious), but I just always, always want it. I think it’s a fair assessment to say I eat avocado almost every single day in something. Oddly though, I don’t eat that much guac. Maybe it’s because I’m not that much of a chip person? Maybe because it feels weird to make personal servings of guacamole? But this guacamole, I could skip the chips and eat with a spoon all by myself. ( I say that because I did it.) The coconut bacon adds a nice little crunch so that I didn’t even miss the chips. (But, that’s not to say I didn’t have some chips with it too. C’mon now.)
Before we went up to Vermont this past weekend, I made a batch during the day (ate it) and then packed up all the ingredients to make a bigger batch for me and Joe the next afternoon. Now, I definitely can keep up with Joe on food intake, but usually we don’t overlap on the things we really love to eat, so there’s no “competition” for food. Not this time. He totally called me out on bogarting the guacamole. I apologized, but um, didn’t really stop. He ate some more, and then finally realized he wasn’t going to with the guacamole war, and pushed the bag of chips and the bowl towards me. I didn’t really feel that bad, at least not bad enough to stop. Like I said, avocados, they are just my thing. (It’s not like I’m trying to get in between him and his breakfast nachos.) So when I put the salty coconut bacon in guacamole (and avocados and salt are in some a serious monogamous relationship and like to double date with lime and cilantro) I was in avocado heaven. How did I never think of this before!?
I definitely love loading up guacamole and this is no exception. Its bursting with red onions, cilantro, lime, cherry tomatoes (ta da!) bacon. And its easy easy easy to make, even with making the bacon (which really you should just make a big batch of and keep on hand!)
Serve this at your next party, or even when you feel like a snack and you won’t be sorry. (If you are way me have to have an email exchange about the seriousness of your commitment to avocados, but we will cross that bridge when we come to it.)
- 1/2 cup shredded unsweetened Coconut
- 1 tablespoon Soy Sauce
- 1 tablespoon Liquid Smoke
- 1 tablespoon Maple Syrup
- 2 Avocados
- 1 finely chopped Red Onion
- 1/2 cup chopped cherry tomatoes
- 1/2 cup chopped fresh cilantro
- 1/2 tablespoon Olive Oil
- 1 1/2 tablespoons Lime Juice
- 1/2 teaspoon salt
- Preheat your oven to 300°. Mix soy sauce, liquid smoke, maple syrup and coconut until thoroughly mixed. Place coconut, with as little of liquid as possible, on a foil lined baking sheet and cook for 20-25 minutes until crisp and light brown.
- Meanwhile in a small bowl, mix avocado, lime juice, olive oil and salt and mash together with a fork until smoke.
- Stir in red onion, cilantro, tomatoes and coconut bacon.