Ingredients for 4 servings:
4 ripe avocados
1 stalk of celery
50 g small dried tomatoes in oil
20 g pitted black olives
40 g flaked almonds
Juice of 2 lemons
Salt and pepper
Peel and cut the avocados in two lengthwise; moisten with lemon juice so they don’t darken. Leave 4 halves whole to use them as containers for the pesto. Cut the other 4 halves into regular pieces and put them in a metal bowl.
Peel and chop into very small cubes the celery and the carrot. Chop into squares the drained dried tomatoes and the olives and the chive into rounds.
Toast the almonds in the oven for 4 minutes at 180 °C. Allow to cool well.
Blend the avocado pieces with the vegetables, olives, tomatoes, chive and chili oil. Season with salt and pepper.
Shape the avocado into 4 balls and dip in the almond flakes. Serve in the avocado halves.