Soy 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 luxurious 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 the ingredient list is so clean and straightforward, there's zero guesswork about hidden additives or soy-derived oils sneaking in — what you see is genuinely what you get. This is the kind of recipe that works as a light snack, a quick side, or even a base for building something more substantial. Eating it straight from the skin with a spoon is honestly half the appeal — minimal cleanup, maximum flavor.
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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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