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    Marinated Avocados

    Source of Recipe

    From "The Newlywed Cookbook" by Sarah Copeland

    Recipe Introduction

    "Lemon and chiles are all that's needed to make the creamy flavor of a ripe avocado explode onto the palate. This is one dish to make right before you're ready to eat to keep the avocados fresh and a pretty green. Serve with fresh tortillas and salt for an easy afternoon snack. Smash, and you've got guacamole."

    List of Ingredients

    ◦ 4 firm, ripe avocados
    ◦ 2 tablespoons extra-virgin olive oil
    ◦ 1 tablespoon freshly squeezed lemon juice
    ◦ 1 splash green hot sauce
    ◦ 1 small green chile, cut into thin rounds and seeded
    ◦ 1 or 2 scallions (white and green parts), thinly sliced
    ◦ Handful of cilantro sprigs or leaves
    ◦ Sea salt
    ◦ Freshly ground black pepper


    Halve the avocados around the pit and twist to separate the halves. Lay the avocado halves on a board and with a sharp knife, give the pit a gentle whack until the knife sticks into the pit. Twist slightly to loosen the pit and discard.

    Scoop out the flesh into gently curved pieces with a big flat spoon. Arrange the pieces on a platter or shallow bowl and drizzle over the olive oil, lemon juice, hot sauce, chile, scallions, cilantro, salt, and pepper. Serve at room temperature.

    Serves 6




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