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Avocado with Lemon and Olive Oil

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Recipe photo courtesy of WILLIAM MEPPEM

Because this recipe is so simple, using excellent ingredients is important. Choose a ripe avocado that gives slightly when pressed. Use smooth, richly flavored extra-virgin olive oil, and splurge on good sea salt; we recommend Fleur de Sel. Serve with toasted rustic bread, and let guests spread the avocado on it as they would fresh butter.

Source: Martha Stewart Living, July 2003
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  • adozeneggs
    29 DEC, 2007
    This is so great with a salad, although, sometimes we make a meal of it with tomatoes and corn from the farmers market. Make sure to use really good olive oil and good bread. We've served it to guests with cocktails and it's a hit every time.
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