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AVOCADOS WITH VINEGAR BUTTER + SESAME

If ever there's a combination that deserves a second mention in the zine, it's the vinegar butter first paired with grilled asparagus in Issue 4. The fat from the butter balances perfectly with the punch of the vinegar. Here, it's drizzled over just-ripe avocados for a dish that's sure to be an instant hit.
Keyword avocado salad
Servings 4 servings

Ingredients

Avocados

  • 2 just-ripe avocados
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon smoked salt

Vinegar Butter

  • 3 tablespoons unsalted butter (42g)
  • 1 tablespoon rice vinegar (14g)

Instructions

  • To prep the avocados: Quarter the avocados lengthwise, removing the pit. Peel the avocados and cut each piece in half lengthwise—place in a small serving bowl and set aside.
  • To make the vinegar butter: Melt the butter in a small skillet. Once it starts to foam, add the vinegar. Swirl the pan to combine the ingredients, then immediately drizzle over the avocado. Toss to coat.
  • To serve: Sprinkle everything with the sesame seeds and smoked salt, then serve immediately.