Name: Citrus Guacamole
Cook time: 30 min
Total time: 30 min
Yield: 8 to 10 servings

Charles Hunter III is a chef, recipe developer, and food blogger based in Nashville, TN. After years in the restaurant industry, he created his own in-home catering company, The Salted Table, sharing his passion for entertaining and creating culinary experiences that inspire people to gather and eat well.

Charles Hunter III

I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.

Citrus Guacamole

Meet The Creator

We serve this burger at Magnolia Table, and I have to confess that it’s one of my favorite things on the menu. My boys love burgers of just about any kind, so I could probably get away with serving something a little plainer to them (and, of course, you can leave any part of this out if you have picky eaters—or let everyone pick their own toppings). I just love how a grilled buttered brioche bun holds a savory burger, sweet drip jam, creamy melted cheese, and peppery fresh arugula, so that every single bite is an amazing combination of flavors and textures.

Gaines Brother Burgers with Drip Jam

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

There’s nothing I love more than watching someone pursue a passion that makes them come alive, so you can imagine how special it is for me to watch my little

Meet Mikey: The Creator Behind Ferny's

Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

What we love most about this tortilla soup recipe is that it’s not only easy to make, but it’s also very customizable. Add or subtract as many toppings as you

Tortilla Soup Recipe

As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

Magnolia Table with Joanna Gaines: Episode 4

This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the

Magnolia Table with Joanna Gaines: Episode 6

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

This is my dad’s favorite pie. There are lemon people and chocolate people, and he is a lemon person, so I love to make this pie for him. The lemon filling is bright and fresh, and the meringue is fluffy as a cloud. It is a beautiful dessert, with a crust that is flaky and delicious but holds the pie together so well.

Elizabeth Poett's Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

In busy seasons, one thing that I always look forward to is a slow Sunday at home with my family. For us, that can look like spending some time in the garden,

Magnolia Table with Joanna Gaines: Season 3, Episode 1

I started this year with one resolution: have more fun. I used to love roller skating when I was a kid, so I bought a pair for my girls and me. Now I bring my

Magnolia Table with Joanna Gaines: Season 6, Episode 4

Every home in Ireland has their own soda bread recipe, and this is mine. It's a quick, simple recipe that I absolutely love. I'm using dried cherries here, but you can add whatever you want to the dough, including other dried fruit or nuts. You can even make it savory with cheese or olives.

Irish Soda Bread

With the holidays in full swing, I wanted to share a few of my favorite side dishes that highlight the flavors we all know and love this time of year. For our

Magnolia Table with Joanna Gaines: Season 4, Episode 4

You know it as soon as you take the first bite—the way it warms up your insides and floods your mind with fond memories. Comfort food doesn’t pretend to be

Now Serving: Comfort + Nostalgia

Open shelving is a functional design element that is easy to love. This technical guide to open shelving shows you how to bring in dimension and give your space a finishing detail.

A Technical Guide to Open Shelving

I love a one-pot meal that also feels extra-special, and paella makes that kind of meal. This Spanish dish of rice, vegetables and meat or seafood packs flavor and simplicity into one skillet. A large pan of paella is festive, colorful and serves a crowd — it’s just right for a celebratory dinner with friends and family. Making the vegetable-and-aromatic sofrito is a key step in cooking paella and acts as the dish’s flavor base. I like a combination of mussels, shrimp and lobster tails in the seafood version of the dish, but you can easily tailor it to your favorite types of seafood.

Elizabeth Poett's Seafood and Asparagus Paella

Seafood and Asparagus Paella

You can’t have a great soul food dinner without ending with a crowd-pleasing dessert. So, for our final chapter we are going to make a drop biscuit peach cobbler, and it’s as easy to make as it is delicious. Every recipe I create has one common goal: to help you realize that cooking is easy, it’s fun, and anyone can make great food. I promise you, give it a try, and watch how your family and friends come together and how it turns every meal you make into a special occasion.

Millie Peartree's Drop Biscuit Peach Cobbler

Drop Biscuit Peach Cobbler

I wanted you to get a behind-the-scenes look into how each new season comes together at the Silos. I hope you can visit us soon and see it for yourself, but if you can't make it to Waco—I hope you enjoy this glimpse into how the magic unfolds at the shop!

Watch How Our Fall Visual Displays Came Together at Magnolia Market

Friendsgiving Casserole is one of my kid’s favorite dishes and a go-to of mine when I want to take dinner to a new mother or a family who could use a hot meal—mostly because it’s easy to love, even for the pickiest eaters.

Friendsgiving Casserole Recipe

This sweet, smoky, spicy salsa is a great accompaniment to a classic grilled tri-tip. It’s also great on its own with tortilla chips or as an addition to tacos, steaks, or eggs. (When I make it, I try to keep some around for breakfast the next morning, but it’s so good that we usually end up eating it all at dinner.) The key to the salsa’s complex flavor is to grill the vegetables so that their skin gets a nice charred, smoky flavor; then add some fresh sweet corn. If you want to make the salsa without firing up the grill, you can get a similar result by toasting your vegetables over a flame on the stove or blackening them a bit under the broiler.