Avocado tartine with Guérande salt

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Method

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1. Cut round the avocado lengthways, twist the two halves apart, lift out the stone and scoop out the flesh with a spoon.
2. Crush it roughly with a fork in a bowl with the lemon juice — a few small pieces can remain; the lemon juice stops it browning.
3. Toast the bread in a toaster or dry frying pan for 2 minutes until golden and crisp. ⏱ Timer: 2 min
4. If you like, spread the warm toast thinly with butter.
5. Spread over the avocado cream and sprinkle with the flaky salt and a little pepper just before serving, so the salt stays crunchy.

A Receptnaptár original recipe. Calories and protein are estimated.

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