Tartinade d'avocat aux herbes

03 — Method

1. Choose 4 VERY RIPE avocados that give slightly when pressed — ABSOLUTELY essential; a hard avocado will never make a good spread.
2. Cut the avocados lengthwise around the pit and twist the halves apart. Remove the pit by tapping the knife blade into it and twisting.
3. Scoop out the flesh with a spoon, scraping the skin, and roughly mash it in the large bowl with a fork, leaving some chunks.
4. IMMEDIATELY squeeze the juice of 1 lime over the avocado so it doesn’t brown — ABSOLUTELY ESSENTIAL to keep it bright green.
5. Remove the germ from the 3 garlic cloves and chop VERY FINELY. Dice the red onion 3 mm (⅛ in) and soak it in cold water with a little vinegar for 5 minutes to soften its bite.
6. Very finely chop the cilantro, parsley and chives, thin stems included.
7. Halve and seed the tomato and cut the flesh into tiny 5 mm (¼ in) dice.
8. In the bowl, mix the avocado, garlic, drained onion, tomato, herbs, ground cumin, smoked paprika, extra-virgin olive oil and 1 tbsp of lemon juice. Season and serve on toast.