Sumac is a lemony spice made from the fruits of a flowering plant; it's used in salads, meats and rice dishes throughout the Middle East. If you can't find sumac, toss the onions with lemon juice after the salting step. Try serving the dish with grilled steak and corn tortillas, or simply smashed on top of toasted whole-grain bread.
1 white onion, halved and thinly sliced (about 3 cups)
1 tablespoon ground sumac, plus more for sprinkling
2 ripe Hass avocados
Large pinch cayenne pepper
Extra-virgin olive oil, for drizzling
Toss the onion with 1 tablespoon kosher salt; set aside until beginning to soften, about 5 minutes. Rinse, drain well and dry thoroughly on paper towels. Toss with the sumac and refrigerate. Halve the avocados and remove the pits. Using a large spoon, carefully scoop the flesh from the skins, making clean halves. Turn each half cut-side down and slice into 6 or 7 wedges.
Lay the avocado wedges on a plate (we like how they look on a long, thin platter). Spoon the onions over the avocado. Season with salt, sumac and cayenne. Drizzle generously with olive oil. Serve immediately.
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