It's been a while since we've had a dish so beautifully light and delicious [not to mention, heathy] such as this stunning creation by Chef David.

The chunky guacamole is whipped from the requisite avocado, contoured with lemon, and peppered with feta, fig and mint – velvety and rich as it should be. Pickled guava crowns the dish, with swirl of olive oil enriching its flavor.

So darned good.

A special dish exclusively available at Capella's Sunday brunch this Mother's Day!