Ingredients

• 1 lemon juice
• 1 tsp salt scant
• 1 clove garlic peeled and minced
• 3 small or 2 medium ripe avocadoes
• 1 cup loosely packed basil leaves chopped
• 1/4 cup scallions finely chopped

for serving:

• sour dough bread sliced and toasted
• 1-2 heads Belgian endive leaves separated
• 1-2 fennel bulbs trimmed and in strips
• 2 Cups sugar snap peas topped and tailed

Directions

1. In a medium, stir together lemon juice, salt and garlic. Halve avocados lengthwise and discard pit and peels. Add flesh to bowl and mash coarsely with a fork.

2. Reserve some basil for garnishing, and add remainder to the bowl. Add scallions and mix gently with a fork.

3. Transfer to a serving dish and garnish with reserved basil. Serve immediately with toasted bread, endive leaves, fennel, sugar snaps or any other crudites.done.

Catherine Jones is the education and demo coordinator at Elm City Market. Cathy has worked with food as the Executive Chef of the Yale Sustainable Food Project at Yale University, as the research editor for Gourmet Magazine, a restaurant critic for the New York Times, and a food editor at Martha Stewart Living. She is a graduate of the Culinary Institute of America and also was an undergrad at Yale University, so New Haven is dear to her heart.