Capsaicin Free Avocado with Sea Salt
Ripe avocado dressed with good olive oil, a squeeze of lemon, and a pinch of flaky sea salt is one of those combinations that needs almost nothing else to feel complete. The creamy, buttery flesh soaks up the bright citrus and rich oil in a way that's quietly luxurious for something so simple. For anyone avoiding capsaicin, this recipe is naturally in your corner — the core preparation is completely free of hot peppers or spicy seasonings, and the optional red pepper flakes are easy to leave off without losing anything essential. The lemon juice keeps the avocado fresh and vibrant while adding a gentle tang that balances the richness beautifully. You eat it straight from the skin with a spoon, which honestly makes it feel like a little treat rather than a side dish. It's the kind of thing you'll find yourself making on repeat because it comes together in under five minutes and never disappoints.
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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)
Can be omittedred pepper flakes
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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