One of the most frustrating things about feeding a toddler is that one day's favorite food is the next day's reject. M used to eat guacamole by the spoonful until it was suddenly dead to him. But he still eats the components with no problem. So, I made a skewer out of it and let him pull off pieces and helped him cut them up. And he ate it.
This deconstructed guac is also a way to showcase your seasonal produce. I like hiding sub-par tomatoes and onions in my favorite green gloop, but this way, the still-warm-from-the-sun tomatoes can go right from the farmer's market to a skewer to your table. Feel free to double the sauce recipe if you want some leftovers: This bright, tangy sauce is a perfect topper for chicken, dip for veggies, or sauce for eggs.
The only (and I do mean ONLY) tricky thing about these skewers is timing the avocado right. But isn't that always the way? Too ripe, and the avocado can fall right off of the stick, but using not-ripe-enough avocados is very obvious here because there's no camouflage of mushing and lime juice.
For the sauce
1 bunch cilantro, well-soaked
4 Tbsp avocado oil or other neutral oil
3 Tbsp lime juice
2 generous pinches of salt and more to taste
1 large clove garlic
Roughly remove the stems from the leaves of cilantro (but a few stems are fine). Blend ingredients in a food processor until smooth. Taste for seasoning and add more salt or lime juice, as needed.
For the skewers
Red, orange, and yellow cherry tomatoes
1 large avocado (halved, quartered, and then chopped into fours to get 16 pieces)
2 limes (halved and quartered)
1 red onion
Yield: 16 skewers