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For serving:
Sourdough bread, sliced and toasted
1 to 2 heads Belgian endive, leaves separated
1 to 2 bulbs fennel, trimmed and in strips
2 cups sugar snaps, topped and tailed.
1. In a medium bowl, stir together lemon juice, salt and
garlic. Halve avocados
lengthwise and discard pits and peels. Add flesh to bowl
and mash coarsely with a fork.
2. Reserve some basil for garnishing, and add remainder
to 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 crudités.
