Inspired by the farm-fresh avocados and lemons of California.
Special touch: Avocado and Salted Lemon Salad
1/2 lemon cut lengthwise
1/2 teaspoon kosher salt
2 small avocados, chopped
2 tablespoons diced white onion
1 red Fresno chile, seeded and minced
2 teaspoons lemon juice
2 teaspoons olive oil
Preparation: Slice lemon crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand until wilted, 45 to 60 minutes. Rinse, drain, and return to bowl. Stir in remaining ingredients.