Dorie Greenspan described this week’s assignment as “more of a list of ingredients” than a dish. Ripe avocado, lemon juice and wedges, sea salt, and pistachio oil. Dorie almost didn’t include it in her cookbook, but I’m glad she did! As if I needed another reason to eat avocado, this was very delicious and simple to make. The only utensil required was a sharp knife. A little squeeze of lemon juice, a sprinkling of sea salt, fill with pistachio oil, and you’re done! I ate mine for dinner with a papple: an apple and pear hybrid. Extremely juicy and sweet next to the flavorful avocado.
Anne Le Blanc’s pistachio avocado was made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.