Citric Acid Free Avocado with Sea Salt
Few snacks are as satisfying as a perfectly ripe avocado eaten straight from the skin, and this stripped-back preparation lets the fruit genuinely shine. The creamy, buttery flesh gets a drizzle of good olive oil and a squeeze of fresh lemon juice, then a generous pinch of flaky sea salt to pull everything together. For anyone navigating a citric acid sensitivity, the distinction here matters — fresh lemon juice is a whole, unprocessed ingredient, entirely different from the fermented, additive-grade citric acid found in packaged foods. That small but meaningful swap means you can enjoy a bright, tangy finish without the ingredient that so often causes trouble. A crack of black pepper or a pinch of red pepper flakes adds just enough heat if you want it, though the dish is completely delicious without either. There is almost no prep involved, and the result feels far more elegant than the effort deserves. It is the kind of recipe you will reach for again and again when you want something nourishing, fast, and completely fuss-free.
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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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