Side Of Avocado Recipe

Select & Halve

Choose a ripe Hass avocado that yields slightly to gentle pressure. Using a sharp knife, slice lengthwise around the pit. Twist the halves apart and remove the pit carefully with a spoon or by tapping with a knife and twisting out.

Score or Scoop

For a presentable side: if serving in the skin, score the avocado flesh in a crosshatch pattern without cutting through the skin. If you prefer scooped avocado, run a spoon between the flesh and skin to lift out each half intact.

Dress

Drizzle about 1 teaspoon extra-virgin olive oil evenly over the exposed avocado flesh (or over scooped slices). Squeeze 1 teaspoon fresh lime juice across the surface to add brightness and slow browning.

Season

Sprinkle 1 teaspoon sea salt evenly over the avocado, then add 1 teaspoon freshly ground black pepper. If using, add 2 tablespoons crumbled feta or cotija for salty richness, 1 tablespoon microgreens or chopped cilantro for freshness, and a pinch (about 1/4 teaspoon) red pepper flakes for heat.

Optional Serve

If serving with toast, place avocado halves (or scooped avocado) on 2 slices of toasted sourdough or multigrain. Garnish with lemon or lime wedges on the side for additional acidity.

Serve immediately as a side for brunch plates. To store any unused avocado, press a piece of plastic wrap directly onto the exposed flesh (or cover tightly with an airtight container) and refrigerate; consume within 12–24 hours for best color and texture.