If you like avocados you will surely like this recipe; it is simple and straightforward, and the beauty of each ingredient (keep in mind there are only five!) really comes out. Because of the simplicity of the dish, it is a good idea to round-up the best quality of everything you can find – ripe avocados, local honey, and good quality olive oil. In my case, I used a fruity olive oil from Provence, that I gave to my sister Yasmin as a gift. I haven’t asked if she agrees with me, but I think the complexity of the oil, combined with the sea salt, honey, and mint, helps to turn this appetizer from something good to something noteworthy. However, I invite you to try this recipe with whatever you have on hand, a ripe and creamy avocado will never taste bad, especially when filled with honey, oil, and fresh mint!
I think this dish proves what a lot of people, including myself, are constantly discovering: that the best food is always the most simple, optimally made with local and seasonal ingredients. If you’re like me, and you live nowhere near mint bushes or avocado trees right now, hopefully you are somewhere near a town or country that does grow them! This is great as an appetizer, served before pasta or fish.
1 tablespoon of your favorite honey
1 heaping tablespoon fresh chopped mint
1/2 teaspoon coarse sea salt
2-3 tablespoons olive oil
Optional: 1 lemon (for to squeeze the juice out of)