Serve with toasted rustic bread, and let guests spread the avocado on it as they would butter. Bread toasted on the grill is even better. Serves about 4.
Ingredients
2 ripe Hass avocados
2 T. extra virgin olive oil, or to taste
2 T. freshly squeezed lemon juice (about 1 lemon)
Sea salt and freshly ground pepper
Directions
Halve the avocados lengthwise. Twist halves to separate them, and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve at room temp.
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