This recipe was born following a visit to a tapas place, where I realized their guacamole was made with canned ingredients. A sort of cardboard-flavored and bad lemon taste preparation!
The next day I set about creating Our Avocado Loco*, which has become an essential dish at Oliviera.

2 ripe avocados
1 bunch of chervil and one of cilantro
1 scallion stalk
1 garlic clove
1/2 small chile pepper
Granny Smith green apple


1- Finely chop the chervil, cilantro, scallion, garlic and chile pepper with a knife. The chile pepper and garlic should be used sparingly according to your preferences.
This chopping must be done the same morning, as it is best fresh. You can keep it in the fridge for 2-3 days in a closed jar for later use.
2- Cut a half cm thick slice of apple, place it on a bed of mesclun greens, with seasonal vegetables of your choice around it, especially tomatoes during their season.
3- Roughly mash the avocados with a fork and intimately mix with the chopping, a squeeze of lemon and salt. Spread it over the apple in the center of your dish.

Dress your salad with Haute Provence olive oil, whose fruitiness recalls green apple, hazelnut and is slightly peppery.