Vegetarian Avocado with Sea Salt
Sometimes the most satisfying thing you can put on the table is also the simplest. A perfectly ripe avocado, split open and dressed with a drizzle of good olive oil, a squeeze of fresh lemon juice, and a pinch of flaky sea salt is genuinely hard to beat. The lemon brightens the rich, buttery flesh while the salt adds that little pop of texture and flavor that makes every bite feel intentional. A crack of black pepper or a pinch of red pepper flakes takes it somewhere slightly bolder if you're in the mood. There's no cooking involved, no complicated prep — just a ripe avocado and a few pantry staples doing exactly what they're supposed to do. It's the kind of dish that proves plant-based eating doesn't have to be complicated or compromise on satisfaction.
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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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