Ingredients

• 12 zucchini flowers
• 1 cup all-purpose flour
• 1/4 cup extra-virgin olive oil
• 4 farm fresh ripe tomatoes
• 2 ripe avocados
• 4 tbsp citrus zest
• 2 cloves garlic, chopped
• 2 lemons, juiced
• 10 basil leaves, chopped
• 1 tbsp parsley, chopped
• 1 cup cold water
• cracked black pepper
• coarse sea salt

Instructions

1. Remove flesh from avocados and place in blender with lemon juice and cold water. Puree until smooth.
2. Soak squash blossoms in water and then toss with flour until fully coated.
3. Heat olive oil in skillet on medium-high heat. Pan-fry blossoms until golden brown. Sprinkle with coarse sea salt and cracked black pepper.
4. Slice tomatoes and arrange on four plates. Sprinkle with coarse salt and pepper and drizzle with a touch of olive oil.
5. Place warm blossoms on top of tomatoes and spoon a dollop of avocado puree on top.
6. Mix zest, garlic, basil and parsley together and sprinkle over the plate.

Serves 4

Chef