Avocado-philes, this post is for you. I got this recipe from Serious Eat’s post, Mémé’s Avocado Carpaccio. It was fantastic. I made this a few times over. It’s easy and light.
2 Hass avocadoes
4 teaspoons extra virgin olive oil
1/2 teaspoon fleur de sel
2 scallions, sliced on an angle
A few leaves of flat leaf parsley, roughly chopped
A few leaves of cilantro, roughly chopped
Freshly cracked black pepper, to taste
Halve the avocados, and remove the pits. Turn the avocado over so the hole where the pit was is facing down to the cutting board, and the avocado is situated so the long length of the avocado is running north-south. Slice an array of vertical cuts, creating thin slices of avocado. Peel the slices out and arrange, layering slices half on each other. Repeat with the remaining 3 avocado halves.
Cut the lemon into sixths. Spritz each avocado half with one sixth of the lemon. Drizzle each avocado half with 1 teaspoon of olive oil. Sprinkle each with 1/8 teaspoon of fleur de sel, and divide the scallions, parsley, and cilantro amongst the avocados. Season with pepper to taste.