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2 (3.75-oz.) tins sardines in olive oil (mine were in tomato sauce; that works too)
2 tbsp. finely chopped parsley
1 tbsp. vinegar (he suggests sherry vinegar; I used apple cider vinegar)
Zest from one lemon, and the leftover (naked) lemon cut into 4 wedges
Freshly ground black pepper
4 slices good bread (I used wheat, he did sourdough)
1 ripe avocado
Sea salt
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 slego
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