An Avocado Apéritif
Un apéritif à l’avocat
We recently had the pleasure of meeting Rachel Shemenski of Florida MicroGreens who introduced us to micro onions. Free of pesticides, additives and with no added nutrients, micro greens and micro onions are grown indoors, in hemp. As a healthy alternative to traditionally grown onions, these delicious sprouts pack a wonderfully tempered flavor that blend perfectly with avocados in season.
2 ripened Hass avocados
freshly squeezed juice from 1/2 lemon or lime
salt and pepper to taste
a few sprigs of fresh basil, cilantro and parsley, finely chopped
sprigs of micro onions to garnish
slices of homemade French boule bread
Florida MicroGreens is an urban indoor hydroponic micro greens farm specializing in growing and selling top-grade living micro greens and micro greens systems for individuals, restaurants, kitchens and schools. Check out their Facebook page to learn more about these healthy alternative approaches to growing your own.
•• Begin by removing the skins and pits from the avocados. •• Slice the avocados in half and then lengthwise into 4 portions each. •• Arrange the avocado slices on a dish or serving platter. •• Squeeze the juice from half of a lemon or lime over the avocados. •• Salt and pepper to taste. •• Roll together the desired number of fresh basil leaves, cilantro and parsley. •• Finely chop and sprinkle the herbs over the avocados. •• Garnish with micro onion sprouts over the top and sparingly drizzle with olive oil. •• Individually slice the French boule bread and serve. ••
•• Voilà! ••