Avocado Recipe

Main

1. 1

   Prepare avocados

   Halve the avocados lengthwise and remove the pits. Use a spoon to scoop the flesh into a medium bowl. Reserve one pit if you plan to store the mixture briefly to help reduce browning (optional).

2. 2

   Mash and season

   Using a fork or potato masher, gently mash the avocado to your desired texture — smooth or slightly chunky. Immediately add the fresh lime juice, olive oil, sea salt, and freshly ground black pepper. Stir to combine; the acid from the lime helps preserve color and adds brightness.

3. 3

   Add aromatics and tomatoes

   Fold in the diced red onion, chopped cilantro, and halved cherry tomatoes. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. If you like a little heat, sprinkle in the crushed red pepper flakes and mix gently.

4. 4

   Serve

   Spoon the avocado mixture onto toasted bread slices or serve in a bowl with crackers. Garnish with a small drizzle of olive oil and a few cilantro leaves if desired. Serve immediately for best texture and color.

5. 5

   Storage note

   If not serving right away, press plastic wrap directly onto the surface of the avocado mixture to minimize air contact and refrigerate up to 24 hours. Discard if it develops an off odor or excessive browning.