Using a fork or potato masher, mash the avocado and spices to your desired consistency. Less mashing for chunky guacamole; more mashing for creamy guacamole.
Add cilantro and stir to combine.
1 TBS chopped cilantro
Frankenstein
Spread prepared guacamole on a large serving plate in a rectangular shape.
Add cucumber slices where you want eyes, then top with black olive slices for eyeballs.
2 slices cucumber, 2 slices black olives
Use the cucumber tip for the nose and then put celery stalks in place for the neck bolts, top with half cherry tomatoes for the screws.
1 tip cucumber, 2 slim celery stalks, 1 cherry tomato
cut really thin slices in the red cabbage and place them in a zig zag where you want the mouth to be.
1/4 head red cabbage
The hair is created by cutting triangle shapes in the red cabbage and putting them on top of the head.
1/4 head red cabbage
Use Sriracha Sauce to make scars if desired.
sriracha sauce
Serve guacamole with tortilla chips, vegetables or your favorite crackers.
Notes
To make the guacamole in advance, make it then cover your bowl with plastic wrap, making sure there is no air between the guac and plastic wrap. This should help with the oxidation and will keep your guac from turning black! Store in the fridge for about 24 hours.
Make sure your avocados are nice and ripe to make the guacamole. If you get unripe avocados, you won’t be able to mash them enough to make this tasty. You should be able to squeeze the avocado similar to a stick of butter, where it has some give. Place the avocados in a brown paper bag to ripen quickly.