Here’s a lovely avocado number the season. This recipe came from somewhere in my way-too-large cookbook collection. It’s so easy, and I’ve been making it for so long that I can’t remember nor find its exact origins. So thank you, unknown cookbook author that has inspired many delightful meals
A handful of dried dates
A handful of dried apricots
A handful of almonds (or any nut of your choosing)
A small bunch of parsley (or herbs of your choosing; cilantro and mint would be nice)
Half of a preserved lemon (optional, link for salt-preserved citrus recipe below)
Zest and juice of 1 lemon
Salt & pepper to taste
A bit of minced garlic and/or pickled onions
- Cube the avocado into meaty chunks that will fit on a fork.
- Roughly chop the nuts, dried fruit, and herbs.
- Mince preserved lemon if using (make your own preserved lemon here).
- Toss in a bowl with remaining ingredients. Taste and make sure everything is zippy and yummy!