Recipe by Ali Slagle 

For a spicy, savory, crunchy, creamy snack, coat spears of avocado in a mixture of crushed nori, peanuts, red pepper flakes, flaky salt, and lemon zest and juice. Eat them with your fingers or make them into a meal over rice, with soy sauce and a soft-boiled egg.

Snack for 1-2

1/2 sheet toasted nori or a couple sheets seaweed snacks

3 tablespoons roasted peanuts, finely chopped 

1 teaspoon gochugaru chile flakes, or ½ teaspoon red pepper flakes

1 teaspoon flaky sea salt

1 lemon

1 ripe Primavera avocado

1. In a shallow bowl, crumble the nori into small pieces. Add the peanuts, red pepper flakes, and salt. Zest half the lemon into the bowl and stir with your fingers to combine. Halve the lemon.

2. Quarter the avocado lengthwise, then remove the pit and peel. Squeeze the lemon all over the avocado, then dip one flat side into the nori-peanut mixture and press lightly to adhere. Repeat with the remaining quarters. Eat up.