Hazelnut Free Avocado with Sea Salt
Few things hit the spot like a perfectly ripe avocado dressed with nothing but the good stuff. A drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice bring out the buttery richness of the flesh, while flaky sea salt adds that satisfying crunch and depth you just can't fake with table salt. Optional black pepper and red pepper flakes let you dial up the heat to your liking, making this as mellow or as lively as the moment calls for. The whole thing comes together in minutes — no cooking, no fuss, just halve, dress, and eat straight from the skin with a spoon. For anyone navigating tree nut concerns, this is the kind of recipe that's naturally in the clear, built entirely from fresh produce and pantry staples with zero risk of hidden surprises. It works beautifully as a light snack, a simple starter, or a clean side alongside something heartier. Minimal ingredients, maximum payoff.
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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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