Lemon & Avocado Salsa

3 Medium or 2 Large Meyer Lemons

1 Medium Shallot, diced

2 Ripe Haas Avocados

1 Serrano Chili, chopped

¼ C Winterhill Lemon Infused Extra Virgin Olive Oil

1 TBS each chopped Cilantro & Parsley

Salt & Pepper to taste

Peel the lemons, removing the pith.  Holding the lemon in your hand, over a bowl carefully slice thru the membrane, releasing the lemon segments. Squeeze the juice from the segments into a bowl and removing any seeds. Place shallots in a small bowl and pour the lemon juice over them. Add Salt & Pepper and whisk in the lemon infused oil.

Dice the avocado, add to the lemon juice bowl along with the chili and the herbs. Gently toss and let set for a few minutes. Taste and adjust seasoning to your preference. This salsa is great with chips, over grilled or sautéed fish or anywhere else you like to add salsa.