Recipe by Nicola, hospitality professional and part-time travel writer.
Needed for this recipe:
2 slices of artisan bread (I’ve used a roasted garlic oval, but a peasant grain loaf is also a fantastic choice)
1 perfectly ripe avocado
A generous drizzle of Persian Lime infused olive oil
Freshly ground cracked black pepper
Toast your bread to your preferred darkness. Whilst this is happening, cut your avocado in half and remove the pit. Slice up each half 3 or 4 times. Each half of the avocado is for one slice of bread.
Lay out the sliced avocado from each half onto a slice of bread and then mash by pressing your fork first one way and then the next creating a criss-cross pattern. This keeps your avocado nice and chunky and makes little pockets for capturing the olive oil stopping it from running off (we don’t want to waste it!)
Drizzle with Persian Lime infused olive oil and finish with freshly ground cracked black pepper.
Other flavour enhancing variations include:
Hospitality professional and part-time travel writer, Nicola moved to Vancouver 10 years ago from the UK. Nature lover, coffee addict and curious explorer, she finds comfort in the most simplest of ingredients for an authentically local dining experience.