Carrageenan Free Avocado with Sea Salt
Few snacks are as satisfying as a perfectly ripe avocado, and this stripped-back preparation lets the fruit genuinely shine. 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 little hit of crunch and contrast that makes every bite feel intentional. Optional black pepper and red pepper flakes give you a gentle kick if you want it, but even the bare-bones version is quietly spectacular. Many store-bought dips, dressings, and packaged avocado products sneak in thickeners and stabilizers that can be hard to spot on a label, so making your own from whole ingredients is genuinely the smarter move. Everything here is exactly what it looks like — real food, nothing hidden. You eat it straight from the skin with a spoon, which honestly makes it feel like a treat even on a Tuesday.
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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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