Cashew Free Avocado with Sea Salt
Creamy, rich, and ready in minutes, this is the kind of effortless dish that feels more indulgent than it has any right to. A ripe avocado gets halved and dressed with extra-virgin olive oil, a squeeze of fresh lemon juice, and a generous pinch of flaky sea salt — simple ingredients that do exactly what they need to do. Optional black pepper and red pepper flakes add a subtle kick if you're in the mood for a little heat. The whole thing is served straight from the skin, which means minimal cleanup and maximum satisfaction. For anyone navigating nut-free eating, this recipe is naturally in the clear — every single ingredient is straightforward and easy to verify. It works beautifully as a light snack, a quick side, or even a minimalist starter before a bigger meal. Sometimes the most satisfying food really is the simplest.
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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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