Chestnut Free Avocado with Sea Salt
Few dishes are as quietly 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 acidity of the lemon juice, while the salt adds little bursts of flavor in every bite. A dusting of freshly ground black pepper or a pinch of red pepper flakes takes it somewhere slightly bolder if you're in the mood. This is the kind of recipe that comes together in under two minutes and still feels like a treat — no cooking, no fuss, just fresh whole ingredients doing exactly what they do best. For anyone navigating tree nut concerns, this dish is naturally worry-free, built entirely from produce, a quality olive oil, and pantry staples with zero ambiguity about what's inside. You eat it straight from the skin with a spoon, which honestly makes it taste even better.
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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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