Pistachio Free Avocado with Sea Salt
Creamy, rich, and ready in minutes, this simple preparation lets a perfectly ripe avocado do all the heavy lifting. A drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice bring brightness and depth, while flaky sea salt adds that satisfying crunch on every spoonful. Optional black pepper and red pepper flakes give you the chance to dial up the heat just as much as you like. There are no hidden sauces, no complex pantry staples, and absolutely no tree nut cross-contact concerns to stress over — just clean, whole ingredients you can feel good about. You eat it straight from the skin with a spoon, which honestly makes it feel like a little luxury with almost zero cleanup. It works as a light snack, a quick side, or even a base for a simple meal when you're short on time but still want something that tastes intentional.
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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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