Avocado salad with herbs and capers

HALVE it, salt it and drizzle it with lime juice or hot sauce. Then eat it with a spoon for breakfast or a snack. Perfection can be as simple as that.

Serves 4

1 large bunch coriander 1 large bunch parsley 2 spring onions, very finely chopped 1 jalapeño, seeded and very finely chopped 1-2 garlic cloves, finely grated or minced 1/2 tsp fine sea salt, more to taste 2 tbs red wine vinegar, more to taste 1/2 cup extra-virgin olive oil, more for serving 4 avocados, peeled, pitted and sliced 4 tsp capers, drained Flaky sea salt and black pepper

Reserve a cup of whole coriander leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.

Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the coriander.

Add spring onions, jalapeño, garlic, fine salt and vinegar. Stir in oil.

Taste and add more salt, vinegar or both, if needed.

Scatter the whole coriander and parsley leaves over four serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste.

Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers.

Sprinkle with flaky sea salt and black pepper and serve. – The New York Times