OPEN FACED AVOCADO SANDWICHES WITH MEYER LEMON OLIVE OIL
Servings
Makes 2 slices of toast
Total time
5
minutesAvocado Toast? Yes, please. Sometimes the simplest ingredients make the most memorable dishes. This sandwich is no exception. Ripe avocado, Lemon Extra Virgin Olive Oil, Fleur de Sel, black pepper and whole grain bread. It doesn’t get much more simple. Or delicious.
Ingredients
1 ripe avocado
Juice of 1/2 lemon
Freshly ground black pepper
2 slices Whole Grain Bread
Instructions
- Slice the avocado lengthwise. Work your way around the pit and pry the two halves apart. Using a large chef’s knife, tap the seed to sink the knife blade slightly into the pit. Then twist and pull to remove the pit. A spoon can be used to remove the pit if a large-bladed knife isn’t available.
- Scoop the flesh of the avocado into a bowl. Mash slightly and add the lemon (this will prevent browning). Drizzle in the Lemon Extra Virgin Olive Oil and gently combine. Add a little Fleur de Sel and pepper and taste. Adjust the salt if necessary.
- Scoop onto toasted whole grain bread and drizzle with a little more Lemon Extra Virgin Olive Oil. Finish with a sprinkling of Fleur de Sel.
