Perfect to top a slice of slightly
toasted sourdough smeared with goat cheese and maybe a spot of pesto — in fact that's exactly what my 16 year old son requested for his birthday dinner in January (they froze fairly well, but not as good as
freshly made).
For the
toast: 3 ripe, California Avocados, peeled, halved and pitted
Freshly squeezed lemon juice Kosher salt
Freshly ground black pepper 4 slices of
toasted sourdough bread Fresh dill, for sprinkling