Macadamia Free Avocado with Sea Salt
Few dishes are as effortlessly satisfying as a perfectly ripe avocado dressed with nothing more than good olive oil, a squeeze of lemon, and a pinch of flaky sea salt. The creamy, buttery flesh soaks up the bright citrus and rich oil in the best way, while the optional black pepper and red pepper flakes add just enough of a kick to keep things interesting. It's the kind of recipe that feels indulgent but comes together in about two minutes flat. Many avocado preparations lean on nuts for added crunch or texture, but this one lets the fruit itself take center stage — no extras needed. The flaky sea salt is the real secret weapon here, dissolving just slightly into the flesh and delivering little bursts of savory flavor with every spoonful. You eat it straight from the skin, which means minimal cleanup and maximum enjoyment. Whether you're after a quick snack, a light starter, or a simple side, this one delivers every single time.
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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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