Few things hit the spot like a perfectly ripe avocado dressed simply and eaten straight from the skin. The combination of grassy extra-virgin olive oil, a bright squeeze of lemon juice, and crunchy flaky sea salt turns something humble into something genuinely craveable. Optional black pepper and red pepper flakes let you dial up the heat to your liking, making it easy to customize without overcomplicating things. Every single ingredient here is naturally free from rye and any grain-based concerns, so there's no label-scanning or substitution stress involved. It's the kind of dish that comes together in under two minutes and still manages to feel a little indulgent. Whether you're serving it as a light snack, a quick side, or a no-fuss starter, this one delivers big flavor with almost zero effort.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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