Nightshade Free Avocado with Sea Salt
Creamy, buttery avocado dressed with good olive oil and a squeeze of lemon is one of those combinations that needs almost nothing else to feel complete. The flaky sea salt does serious work here, drawing out the richness of the fruit and giving each bite a satisfying little crunch. It comes together in minutes with no cooking required — just halve, drizzle, season, and eat straight from the skin. For anyone navigating a nightshade-free lifestyle, this kind of recipe is a genuine relief because the ingredient list is clean and completely free of tomatoes, peppers, or any of the usual suspects hiding in sauces and seasonings. The optional red pepper flakes are the one ingredient to skip or swap if you're being strict, and the dish loses nothing without them. Bright, fresh, and endlessly satisfying, this is the kind of effortless snack or starter you'll come back to again and again.
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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)
Can be omittedred pepper flakes
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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