Pescatarian Avocado with Sea Salt
Few things hit as effortlessly as a perfectly ripe avocado dressed with just the right finishing touches. The combination of grassy extra-virgin olive oil and a bright squeeze of fresh lemon juice coaxes out the avocado's natural richness without masking it. Flaky sea salt does the heavy lifting here — it adds texture and a clean, mineral pop that makes every creamy spoonful feel intentional. A pinch of red pepper flakes and freshly cracked black pepper round things out with a gentle heat if you're in the mood for a little kick. This is the kind of dish that proves simple ingredients, treated well, need absolutely nothing else. It comes together in minutes with zero cooking required, making it an ideal light snack, starter, or side that fits naturally into a seafood-forward eating style. Eat it straight from the skin with a spoon and try not to make it every single day.
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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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