Source of Recipe
From "The Newlywed Cookbook" by Sarah Copeland
"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.