12 oysters in the shell
1 teaspoon Lemon aspen juice
a pinch of salt
edible flowers eg. native violets
Mix the lemon aspen juice, avocado and salt to smoothness. Pipe about teaspoon of the lemon aspen avocado onto each freshly shucked oyster and garnish with a small edible flower or a single petal. Alternatively, serve the oysters with a lemon aspen mayonnaise, a small lime or a slice of a large lime.