Celery Free Avocado with Sea Salt
Few dishes are as effortlessly satisfying as a perfectly ripe avocado dressed with nothing more than good olive oil, a squeeze of lemon, and a pinch of flaky sea salt. The creamy, buttery flesh pairs beautifully with the bright citrus and that gentle crunch of salt on top — it's simple in the best possible way. A pinch of red pepper flakes or freshly cracked black pepper can add just enough heat to make things interesting, though the dish holds its own without them. Because every ingredient here is clean and straightforward, there's no need to scan labels or second-guess what's hiding in a sauce or seasoning blend. You just halve, dress, and eat straight from the skin — which honestly makes it feel a little luxurious for something that comes together in under two minutes. It works as a light snack, a quick side, or even a starter when you want something fresh and crowd-pleasing without any fuss.
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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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