I was craving some guac but we didn’t have all the ingredients on hand to make it.  So, I decided to improvise a bit and it ended up becoming a nod to Greece with the addition of the lemon and oregano.

• 1 ripe haas avocado
• 4 vine ripe tomatoes, chopped
• 1 clove garlic, minced
• juice and zest of one lemon
• 1 scallion, chopped
• pinch of crushed red pepper flakes
• 1 tbs red wine vinegar
• 1/8 tsp ground cumin
• 1/4 tsp dried oregano
• salt and pepper

To prep your avocado, hold it in one hand and with the other carefully run a sharp knife around it lengthwise until it reaches it’s initial incision point on the other side.  Twist sides to pull apart.  Take your knife, hit the pit with the blade and twist to remove it. 

Run the knife lengthwise and crosswise along the avocado to create little squares then use a spoon to scoop them out into a bowl.

Immediately squeeze the lemon juice over the avocado to prevent it from oxidizing which causes it to brown.

Mash the chunks up with the back of a fork and add the rest of your ingredients.  Serve with tortilla chips and enjoy!