Brazil Nut Free Avocado with Sea Salt
Few dishes are as effortlessly satisfying as a perfectly ripe avocado dressed with just the right finishing touches. A drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice bring out the buttery richness of the flesh, while flaky sea salt adds that irresistible crunch and depth. Optional black pepper and red pepper flakes let you dial up the heat and complexity depending on your mood. The whole thing comes together in minutes with zero cooking required — just halve, dress, and eat straight from the skin with a spoon. For anyone navigating tree nut concerns, this recipe is naturally worry-free, built entirely from whole, simple ingredients with no hidden surprises. It works beautifully as a light snack, a quick side, or even a base for a more elaborate plate. Simple food done right really doesn't need much else.
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Learn more →Ingredients
2 servings
- 1 large ripe avocado
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- ¼ tsp flaky sea salt
- ⅛ tsp black pepper, freshly ground (optional)
- 1 pinch red pepper flakes (optional)
Instructions
- 1
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.
- 2
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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