Nutmeg 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 pairs beautifully with the bright acidity of the lemon juice, while the salt adds little pops of crunch and flavor in every bite. Optional black pepper and red pepper flakes let you dial up the heat just enough to keep things interesting. This is the kind of recipe that proves simple ingredients, treated with care, need absolutely nothing else to shine. For anyone navigating spice sensitivities or avoiding warm baking spices that sneak into unexpected places, this dish is a completely safe and delicious choice — every ingredient is straightforward and easy to verify. It comes together in minutes with zero cooking required, making it ideal as a light snack, a quick side, or even a base for building something more substantial.
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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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