Open-faced Avocado Sandwiches with Lemon Olive Oil

Sometimes the simplest ingredients make the most memorable dishes. This sandwich is no exception. Ripe avocado, Lemon Extra Virgin Olive Oil, Fleur de Sel, black pepper and whole grain bread. We like this served open face on a piece of whole grain or seeded bread--Seeduction Bread from Whole Foods is our favorite. It doesn't get much more simple. Or delicious.


1 ripe avocado

Juice of 1/2 lemon

2 tsp Lemon Extra Virgin Olive OIl

Fleur de Sel

Freshly ground black pepper


Slice the avocado lengthwise. Work your way around the pit and pry the two halves apart. Using a large chef's knife, tap the seed to sink the knife blade slightly into the pit. Then twist and pull to remove the pit. A spoon can be used to remove the pit if a large-bladed knife isn't available. Scoop the flesh of the avocado into a bowl. Mash slightly and add the lemon (this will prevent browning). Drizzle in the Lemon Extra Virgin Olive Oiland gently combine. Add a little Fleur de Sel and pepper and taste. Adjust the salt if necessary. Scoop onto toasted whole grain bread and drizzle with a little more Lemon Extra Virgin Olive Oil.  Finish with a sprinkling of Fleur de Sel.

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