- Makes 6 servings
- Ingredients:
- 4 avocados, peeled, pitted, and cut into 12 slices each
- 1 small bunch of chives
- 3 tablespoons pistachio oil
- Fleur de sel
- 2 tablespoons pistachio nuts, salted or unsalted, lightly toasted and minced
- 4 chive blossoms or any small, edible flower
- Instructions:
- Arrange 8 avocado slices on each of six plates, fanning them out nicely.
- Mince the chives and, in a small bowl, mix them with the pistachio oil. Drizzle the mixture evenly over the avocado slices and season with fleur de sel.
- Evenly sprinkle the minced pistachios over the avocado.
- Separate the individual blossoms from the chive flowers and sprinkle them over the avocado.
- Serve immediately.
- Tips:
- To choose a perfect avocado, test it very gently—it should have the same firmness as the end of your nose, firm but with a bit of give.
- If you have an abundance of avocados, refrigerate them; they will keep well in the refrigerator for up to a week.
- If you can’t find Leblanc pistachio oil, substitute the best possible extra virgin olive oil and use 3 tablespoons of pistachio nuts.
