Avocado Macha Gremolata
This is what happens when a classic Italian condiment meets a CDMX kitchen. Creamy avocado, bright parsley, meyer lemon, and salsa macha. It goes fast.
Ingredients:
5 ripe baby Hass avocados
2 meyer lemons
1 garlic clove, minced
1/2 c fresh parsely, minced
2 tbsp Cherry Pistache salsa macha
sea salt
black pepper
1/2 c pickled red onion
Pickled red onion
1 small red onion, sliced
2 tbsp EVOO
juice of one meyer lemon
sea salt
Pickled Red Onion
1. Slice red onion thinly and place in a bowl.
2. Add meyer lemon juice, EVOO, and a generous pinch of salt. Toss to coat.
3. Let sit at least 30 minutes. The onion will soften and turn pink.
Assembly
1. Halve the avocados, remove the pits, and peel each half.
2. In a bowl, combine minced parsley, garlic, and lemon zest from both meyer lemons. Season generously with salt and black pepper — taste as you go.
3. Add avocado halves and gently fold everything together, keeping some texture. Don't overmix.
4. Arrange on a flat dish and top with pickled red onion.
5. Drizzle salsa macha over everything and serve.
