That's because most of the time the guacamole is sharing the table with salsa, more salsa, and individual toppings for whatever else we're eating - usually some version of tacos. So the guacamole can be very simple because there are plenty of other flavors going on.
This time, guacamole was intended to be a stand-alone dish. Okay, there were chips. But there were no salsas or other sides to go along with it.
I decided that bacon would add a nice smoky salty flavor and a nice crisp crunch that would be a nice counterpoint to the soft avocado. The tomatoes add a sweet acidity. The lime juice plays several roles. It adds the lime flavor, the acidity helps prevent the avocado from browning as quickly, and it helps temper the sharpness of the onion.
Any guacamole is best when it's first made, but this one in particular is best when it's fresh so the bacon stays crisp in the guacamole.
Bacon and Tomato Guacamole
1 tablespoon lime juice
Pinch of salt
1 small tomato
1 large avocado
2 strips of bacon, cooked until crisp, crumbled
Dice the onion and put in a small bowl. Add the lime juice and salt, and stir to combine while you prepare the rest of the ingredients. Since the bacon will add salt, keep the pinch of salt small - you can add more later.
Dice the tomato and add it to the bowl with the onion. Cut the avocado in half, remove the pit, and scoop out the flesh. Add it to the mixture in the bowl. break it up as much as you like, and stir everything together.
Add the bacon, reserving a few crumbles to sprinkle over the top when you serve. Taste for seasoning and add more lime juice or salt if you like. Transfer to a serving bowl and sprinkle the reserved bacon on top.