Few dishes are as effortlessly satisfying as a perfectly ripe avocado dressed with just the right finishing touches. The combination of extra-virgin olive oil and fresh lemon juice does something quietly brilliant here — both ingredients are well-regarded for their role in supporting a low-inflammation lifestyle, and together they brighten the natural creaminess of the fruit without masking it. Flaky sea salt adds a gentle crunch and a pop of flavor in every bite, while optional black pepper and red pepper flakes give you a little warmth if you want it. There's no cooking involved, no complicated prep, and no processed ingredients to second-guess — just whole, clean food that comes together in under two minutes. It's the kind of recipe that proves eating with your health in mind doesn't have to feel like a compromise. Serve it straight from the skin with a spoon and it feels almost indulgent, which is exactly the point.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Halve the avocado lengthwise and remove the pit. If the avocado is ripe, the flesh should yield gently to light pressure and the skin should peel away cleanly.
Place the halves cut-side up on a cutting board or plate. Drizzle each half with the olive oil and lemon juice, then sprinkle evenly with the flaky sea salt and black pepper and red pepper flakes, if using.
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