Cinnamon Free Avocado with Sea Salt
Few things are as satisfying as a perfectly ripe avocado dressed with just the right amount of seasoning. The creamy, buttery flesh gets a bright lift from fresh lemon juice and a drizzle of good extra-virgin olive oil, while flaky sea salt adds that irresistible crunch on top. Optional black pepper and red pepper flakes let you dial up the heat to your liking, making this endlessly adaptable. It comes together in minutes with almost no prep — just halve, drizzle, season, and eat straight from the skin. For anyone navigating spice sensitivities, this kind of recipe is a breath of fresh air because every single ingredient is clean, simple, and easy to verify. There's no spice blend hiding anything unexpected, just honest whole ingredients doing exactly what they're supposed to do. It works beautifully as a light snack, a quick side, or even a base for a more substantial meal.
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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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