Pecan 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 citrus and that subtle crunch of salt on top, making every spoonful feel a little luxurious. A touch of freshly ground black pepper and a pinch of red pepper flakes are optional, but they add just enough warmth to keep things interesting. This is the kind of recipe that comes together in under five minutes with zero cooking required — just halve, drizzle, season, and eat straight from the skin. For anyone navigating tree nut concerns, this dish is naturally in the clear, built entirely from whole, simple ingredients with no hidden surprises. It works beautifully as a light snack, a quick side, or even a minimalist starter when you want something fresh and crowd-pleasing without any fuss.
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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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