Guacamole:
4 slices bacon
5 ripe avocadoes, halved and cored
1 tablespoon fresh lime juice
¾ teaspoon fine sea salt
½ teaspoon garlic powder
1 teaspoon finely chopped fresh cilantro leaves
Toppings:
1 vine-ripened tomato, diced
¼ cup diced Vidalia onion
2 tablespoons crumbled feta or cotija cheese
2 tablespoons fresh cilantro leaves
Tortilla Chips and crudités for serving
Heat a large nonstick skillet over medium heat. Add bacon slices. Cook for a couple of minutes, then flip over and cook for another couple of minutes. Repeat until bacon has browned and crisped. Drain on paper towels. Cut avocadoes into cubes and place them in a medium bowl. Mash with a fork until smooth. Add lime juice, salt, garlic powder, and cilantro. Stir to combine. Use immediately or add a thin layer of water, cover, and refrigerate until ready to serve. Spoon guacamole into a shallow serving bowl. In rows, arrange each topping across the guacamole.
Serve with tortilla chips and crudites.
Yield: serves 5