Coconut Free Avocado with Sea Salt
Ripe avocado dressed with good olive oil, a squeeze of fresh lemon, and a pinch of flaky sea salt is one of those combinations that needs almost nothing else to be completely satisfying. The lemon brightens the creamy richness of the avocado while the oil adds a silky finish, and optional black pepper or red pepper flakes give it just enough edge if you want a little heat. So many store-bought avocado products and dressings sneak in coconut-derived oils or thickeners, making this stripped-back approach genuinely refreshing — every ingredient is exactly what it says it is. There's no cooking involved, no special equipment, and no cleanup beyond a cutting board and a spoon. It works beautifully as a light snack, a simple side, or the base for a more elaborate plate when you want something fast and nourishing. The key is starting with a truly ripe avocado — one that yields gently to pressure — so the flesh is buttery and smooth rather than waxy or bland.
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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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