Mushroom Free Avocado with Sea Salt
Few things hit the spot quite like a perfectly ripe avocado dressed up just enough to let it shine. The creamy, buttery flesh gets a drizzle of good olive oil and a squeeze of fresh lemon juice that brightens every bite without overpowering anything. Flaky sea salt is the real hero here — it adds a satisfying crunch and draws out the natural richness in a way that table salt simply can't. A pinch of red pepper flakes is optional but highly recommended if you want a subtle kick that lingers. The whole thing comes together in under two minutes with zero cooking required, which makes it perfect for a quick snack, a light starter, or a side that looks far more elegant than the effort involved. You eat it straight from the skin with a spoon, which honestly makes it taste even better. Every single ingredient in this recipe is naturally free from fungi and fungal derivatives, so there's no label-scanning or substitution stress — just clean, simple food at its best.
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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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