“Here, avocados are served cool, fragrant with herbs warmed in the hot summer sun. Serve on a sultry summer night accompanied by a chilled bottle of Italian white wine.”
2 large Hass avocados, ripe but firm (the flesh should be bright green with no blemishes or bruises), lightly chilled
1 small Meyer lemon
¼ cup extra virgin olive oil
Handful of fresh basil leaves, coarsely chopped
Handful of fresh mint leaves, coarsely chopped
¼ cup almonds, toasted and coarsely chopped
Sungold cherry tomato clusters or other small, sweet cherry tomatoes on the vine
Carefully CUT the avocados in half without removing the peel. Gently twist to separate the halves. Insert a sharp knife into the pit and pop it out. Immediately squeeze lemon juice over the exposed avocado flesh. If necessary, cut a small slice off the bottom of each avocado to stabilize it.
In a small bowl, COMBINE the olive oil, basil, and mint. Season with salt. Add fresh lemon juice to taste to the olive oil and herb mixture.
SPOON the herbal dressing into the cavities of the avocados. Distribute the almonds over the top and drape a small cluster of tomatoes on each avocado.
Recipe from My Italian Garden by Viana La Place. Picture by Laura Flowers.