From the East Bay Avocado

Back in 2013 when she gave us this recipe, Caterina Rindi was busy turning excess produce from neighbors’ yards into preserved items, which she traded and sold at popup markets. Caterina is one of the founders of Shareable.net, an online magazine that covers the people and projects bringing a shareable world to life. 

2 avocados
1 preserved lemon, finely chopped
1 tablespoon brine from preserved lemons
1 tablespoon diced onion (if desired)
2 tablespoons chopped fresh cilantro
1 pinch smoked paprika
1 pinch cayenne pepper (if desired)

Blend all ingredients by hand or in a food processor until smooth. Serve with tortilla chips or with toasted pita wedges.