Creamy, rich, and ready in minutes, this simple preparation lets a perfectly ripe avocado do all the heavy lifting. A drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice brighten the natural butteriness of the fruit, while flaky sea salt adds that satisfying finishing crunch. For anyone navigating a candida-conscious diet, finding snacks and light meals that feel genuinely indulgent — rather than like a compromise — can be a real challenge. This one clears that bar easily, leaning on whole, unprocessed ingredients with no added sugars, vinegars, or fermented components to worry about. Optional red pepper flakes give it a gentle kick if you want a little extra personality. It serves two straight from the skin, which means minimal cleanup and maximum satisfaction.
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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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