For this delightful summer treat:
Pour a few generous glugs (about 1/4 to 1/3 cup) of extra-virgin olive oil into a small skillet.
Add 2 thinly sliced cloves of garlic and 1/2 teaspoon ground turmeric.
Place the skillet over medium heat. Cook, giving it the occasional stir, until the garlic starts to sizzle and turns golden and toasty. Don’t let the garlic burn! This should take about 4 to 5 minutes.
Turn off the heat and sprinkle in some chile flakes or black pepper. The amount really depends on the type of heat you want. If you’re using crushed red pepper flakes, a small pinch should do the trick. If you’re using something a little milder, like gochugaru, Aleppostyle pepper, or urfa biber, add 1/2 teaspoon to up to 1 teaspoon. Season the sizzle with a bit of salt.
Split a couple of perfectly ripe, buttery avocados, and remove the pit. Scoop out the flesh in big pieces or cut the halves into slices. Arrange on a plate.
If you have some fresh herbs— mint, cilantro, basil, chives all work well—scatter them over top. Sprinkle with some salt. Squeeze 1 lime or 1 lemon over the herbed avocado. Pour the garlic and turmeric sizzle over—you’ll immediately see a golden pool forming around the pieces of avocado.
Enjoy this as is, or add some sliced citrus for contrast. Or make it even simpler: mash the avocado up with the sizzle.
You can also try experimenting: Add grated ginger or other ground spices, like cumin or coriander, to the mix. Sesame seeds will add a nice crunch. You may find you want to make more, to have enough to use throughout the week for dressing smashed cucumbers, steamed rice, or cooked chickpeas or white beans.
Yum!
