Seed Oil Free Avocado with Sea Salt
Few snacks are as satisfying as a perfectly ripe avocado, and this stripped-back preparation lets the fruit genuinely shine. A drizzle of extra-virgin olive oil adds a grassy richness, while a squeeze of fresh lemon juice brightens everything up and keeps the flesh looking vibrant. Flaky sea salt does the heavy lifting here — it adds texture and that little burst of salinity that makes each creamy bite feel complete. For anyone avoiding industrially processed cooking oils like canola, soybean, or sunflower, this recipe is a natural fit since olive oil is the only fat involved, and it's one of the cleanest choices you can make. Optional black pepper and red pepper flakes give you a gentle kick if you want a little more personality in the bowl. There's no cooking, no fuss, and no questionable pantry staples — just a ripe avocado and a handful of honest ingredients eaten straight from the skin.
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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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