I call this Friday avocado because it is a staple at my family’s Friday night dinner and even though it is delicious, for some reason, we never have it on any other night. It is best served on Challah, a sweet braided bread similar to brioche, but is also fantastic on crackers, on rye bread with smoked salmon or on toast with sliced tomato and feta. Use flaked sea salt and good quality balsamic vinegar.
¼ red onion sliced as finely as you can
good pinch of sea salt (be generous)
good grinding of black pepper
2 tbspn quality olive oil
2 tspn balsamic vinegar
Use a teaspoon to scoop out chunks of avocado. Place in a bowl and top with onion slices. Season liberally with salt and pepper. Drizzle with oil and vinegar. Enjoy!