Recipes, Salad, Snack

Deconstructed Guacamole with a Dijon-Sour Cream Dip

May 27, 2013

Deconstructed Guacamole

Friday’s aren’t necessarily my favorite day of the week but there’s still one thing I can count on: most weeks we’ll end the workweek with a lazy after-work gathering with the interns. We usually don’t do anything mind-blowingly crazy. Most Fridays we’ll just meet up for drinks which on good days leads to dinner. Last Friday was such a day.

Deconstructed Guacamole

Deconstructed Guacamole

After work we headed into town for drinks that were way to pricey for our intern’s budget. Although I’d probably pay just about any amount of money for a Pimm’s cup, €9 is  a tad outrageous. Once we had washed down our drinks it was finally time to head next door to Cosmogrill for dinner. I was promised the best burgers in the world and was very pleasantly surprised.

I chose the Cosmo Avocado Burger: an organic beef patty layered in between a crispy bun, slathered in Dijon-aioli and Tabasco ketchup, with tomato and onion and last but not least, topped with the perfect amount of avocado. I liked it. A lot!

Of course as a food blogger it would be to easy to simply sit down and enjoy the food that’s in front of me so naturally whilst the others where in the midst of a heated discussion my mind started drifting off and I thought of ways that I could use the ingredients in the burger to create a new dish. Deconstructed guacamole with a Dijon-Sour Cream Dip is what I came up with. I’m certainly not the first person to think of this and I don’t know what’s taken me so long to make this. I’m sure you will all agree with me when I say that guacamole just happens to be one of the best things on Earth, so why not deconstruct it and serve it as a salad. Use tortilla chips to serve the dip or simply dunk the avocados into it.

Deconstructed Guacamole

Whichever way you decide to serve this, be it brunch, lunch or dinner make sure to keep an extra bag of tortilla chips on hands. You can thank me later!


Deconstructed Guacamole with a Dijon-Sour Cream Dip

inspired by and slightly adapted from Deconstructed Guacamole Salad by Donal Skehan

serves 2


For the deconstructed guacamole

  • 1 large avocado, cut into thin slices
  • 4-5 small tomatoes, quartered
  • 1/4 small red onion, thinly sliced
  • a few leaves of cilantro/coriander
  • zest and juice of 1 lime
  • salt + pepper
  • 3-4 tbsp. olive oil
  • 2 tbsp. Cholula hot sauce

For the Dijon-Sour Cream Dip

  • 3 heaping tbsp. sour cream
  • 1 tbsp. Dijon mustard {amounts can be adjusted to your taste}
  • some cracked pepper
  • lime juice

Serve with tortilla chips


Arrange the sliced avocado, tomatoes, onions slices and cilantro on two plates. Season with salt and pepper, add the lime zest. Then drizzle lightly with olive oil and fresh lime juice. Optionally you can also add some hot sauce for more heat.

For the dip, combine the sour cream and Dijon mustard in a bowl. Add cracked pepper and lime juice to taste and stir well. Serve with tortilla chips.

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  • Reply Bec May 28, 2013 at 9:58 am

    This is an amazing looking dish! I have never heard of this one I have to admit, but I am going to give this a go.

  • Reply Emily @ Hungry Delights May 30, 2013 at 10:45 pm

    Looks sooo good – I love anything with avocado in it 🙂

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