Eggless Avocado with Sea Salt
Ripe avocado dressed with a drizzle of good olive oil, a squeeze of fresh lemon juice, and a pinch of flaky sea salt is one of those combinations that needs almost nothing else to feel complete. The lemon brightens the creamy richness of the fruit while the salt adds little pops of flavor in every bite. A crack of black pepper or a pinch of red pepper flakes can round things out if you want a gentle kick, but even the bare-bones version is genuinely satisfying. This is the kind of dish that proves simple ingredients, treated with a little care, can outshine anything fussy. Since every component here is naturally plant-based and egg-free, there's zero guesswork about what's in it — just whole, clean food you can feel good about. Serve it straight from the skin with a spoon and you've got a snack, a light side, or a quick lunch that comes together in minutes.
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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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