Charred Avocado with Dill and Toast with Meyer Lemon, Olive Oil, and Sea Salt
Dill sprinkled over a creamy avocado that has been cooked in a skillet, adds a delicious and fresh flavor. Spread the avocado over the toast that has been cooked with Meyer lemon and olive oil for a light spring lunch.Serves 1-2
Ingredients
- 1 avocado , halved, pit removed, and peeled
- 4 tablespoons fresh dill , chopped
- Juice from 1 Meyer lemon
- 1 slice from a loaf of sourdough bread , cut in half
- 2 tablespoons extra-virgin olive oil , plus additional for serving
- Sea salt and freshly ground black pepper
Instructions
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Season the avocado halves with salt and pepper. Add to the skillet, cut side down, and cook for 5 minutes. Gently flip over and cook for an additional 2-3 minutes. Remove from the skillet and transfer to a warm plate. Lower the heat to medium-low, add the dill to the skillet and cook for 1 minute, stirring. Remove from the heat and set aside in a warm place.
- Put the Meyer lemon juice and additional 1 tablespoon olive oil in a small bowl. Season with salt and pepper and whisk to combine. Toast the bread. Heat the Meyer lemon mixture in a medium cast-iron skillet over medium-high heat. Add the toast and cook for 3-4 minutes. Flip over and cook for an additional 2 minutes. Remove from the heat.
- Transfer the avocado halves to a serving plate or individual plates. Sprinkle the dill over the top of the avocado along with a small drizzle of olive oil. Serve with the toast on the side.
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