Charred scallions in a bright lemony and spicy salsa drizzle. We bring the heat with Roasted Chile Avocado Oil in combo with Mojave Garlic Pepper blend. This recipe is how you level up your avocado toast!
Time: 15 min
Makes 4 flatbreadsRating
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Loading...| 4 flatbreads or Naan | |
| 1/2 tsp Mojave Garlic Pepper | |
| 8 scallions | |
| Roasted Chile Avocado Oil | |
| 2 Tbl diced Jalapeno Pepper | |
| 1 cup chopped parsley | |
| Zest of 1 lemon | |
| Juice of 1 lemon | |
| 2 avocados | |
| Lime Sea Salt | |
| Urfa Biber Chile Flakes, to garnish |
| 1. | Brush flatbreads with Roasted Chile Avocado Oil. Toast in a 350°F oven until golden brown. Keep warm. |
| 2. | Drizzle Roasted Chile Oil into a skillet over medium heat. Add in the scallions and season with Mojave Garlic Pepper. Cook until the scallions are soft and charred- about 5 minutes. Transfer to a cutting board and finely chop. Place in a bowl. |
| 3. | To the bowl with the scallions, add the diced jalapeno, parsley, lemon zest and lemon juice. Add in ¾ cup Roasted Chile Oil. Stir well and season with Lime Sea Salt to taste. |
| 4. | Top flatbread with smashed avocado and spoon on scallion salsa mixture. Top with Urfa Biber Flakes. |
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