Ingredients

• 2 garlic cloves, chopped
• 2 oil packed anchovy fillets, drained and chopped
• 3 tablespoons fresh flat-leaf parsley, minced
• 1 pinch coarse salt
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar, preferably aged
• 2 tablespoons fresh lemon juice
• 2 avocados, pitted and diced
• 1 plum tomato, cut in half and grated, discard skin

Instructions

1. Place the garlic, anchovies, parsley, and salt in mortar and, using pestle, mash into a paste. Whisk in olive oil, vinegar, and lemon juice. Set dressing aside.

2. Place avocados in a bowl and mash until smooth. Stir in tomato and dressing, taste for seasoning, add more lemon as necessary.

3. Let stand for 15 to 20 minutes to allow flavors to meld, then serve with favorite toasted bread or chips.