Creamy, rich, and endlessly satisfying, this simple preparation lets a perfectly ripe avocado do all the heavy lifting. A drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice brighten the buttery flesh, while flaky sea salt adds just the right amount of crunch and savory depth. Optional black pepper and red pepper flakes give you a gentle kick if you want a little extra personality in every bite. For anyone navigating a low-iodine eating plan, avocado is a naturally safe and nourishing choice — no processed ingredients, no hidden additives, just clean whole food. It comes together in minutes with zero cooking required, which makes it perfect for a quick snack, a light starter, or a side that feels a little more elevated than it has any right to be. Eating it straight from the skin with a spoon is honestly the only way to go.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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