Shellfish 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 soaks up the bright citrus and rich oil in a way that feels almost indulgent for something so simple. A crack of black pepper and a pinch of red pepper flakes add just enough edge to keep every bite interesting. Because this recipe relies entirely on whole, fresh ingredients, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into more processed foods and sauces. The whole thing comes together in minutes — just halve, dress, and eat straight from the skin with a spoon. It's the kind of snack or starter that looks effortlessly chic on the table but asks almost nothing of you in the kitchen.
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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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