Guac the Line

Warm Avocado, Bell Pepper, and Lemon Stir Fry with a Zesty Kick

25 minutes

Serves 4

DinnerMediterranean

Herb's take

This riff on a warm salad borrows from Mediterranean and Mexican traditions, letting avocado play hero in the pan. You'll learn why a hot sauté can transform avocado's texture, and why we finish with lemon off the heat.

Ingredients

Yield

2 large, seeded and sliced into thin strips bell pepper
2 large, ripe but firm, peeled and sliced avocado
2, zested and juiced separately lemons
3 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar

Instructions

01
In a large skillet, heat olive oil over medium-high heat.
02
Add sliced bell pepper. Cook, stirring occasionally, until they start to soften and edges blister, about 6-8 minutes.
Herb says
Letting the peppers really sear brings out their natural sweetness and a bit of smoky flavor.
03
Sprinkle in paprika, cumin, oregano, and garlic powder. Stir constantly for 30 seconds until fragrant.
Herb says
Blooming spices in oil ramps up their flavor, think of it as the culinary equivalent of opening a fresh bag of coffee.
04
Add the sliced avocado gently to the pan. Stir very carefully to avoid smashing; cook just until warmed through, about 2 minutes.
05
Season with sugar, and a generous pinch each of salt and black pepper. Turn off the heat.
06
Immediately add lemon zest and juice, tossing gently to coat everything.
Herb says
Acid goes in last to keep it bright and to avoid turning your avocado brown in the pan.
07
Taste and adjust salt and pepper as needed. Serve warm, family style.

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