Half Avocado Recipe

Select and halve

Choose a ripe Hass avocado that yields slightly to gentle pressure. Place on a cutting board, steady with palm. Using a sharp knife, cut lengthwise around the pit, rotating the avocado until you have two halves. Twist halves to separate. Reserve the half without the pit for this serving (use or store the other half).

Remove pit if present

If the half still contains the pit, carefully remove it by gently scooping with a spoon. Alternatively, if pit is whole and safe to remove with a knife technique, tap pit with knife to lodge and twist out, then discard pit. Work slowly to avoid cuts.

Score and season

With the avocado half sitting cut-side up, use a small paring knife to make shallow crosshatch cuts in the flesh without cutting through the skin (this makes serving easier). Sprinkle the flesh evenly with 1/8 teaspoon fine sea salt and 1/16 teaspoon freshly ground black pepper. Drizzle 1/2 tablespoon fresh lemon or lime juice over the flesh to brighten flavor and slow browning.

Add optional finishing touches

If using, drizzle 1/2 teaspoon extra-virgin olive oil over the flesh, then sprinkle 1/8 teaspoon red pepper flakes for heat, 1/2 teaspoon chopped fresh cilantro or parsley for herb brightness, and 1 teaspoon toasted seed or bread crumb topping for crunch. Adjust amounts to taste.

Serve

Serve the seasoned half avocado immediately on a small plate or in a shallow bowl. Eat directly with a spoon or scoop out the scored cubes onto toast, a salad, or a bowl. If not serving right away, cover the cut surface tightly with plastic wrap (pressing wrap onto the flesh) and refrigerate up to 24 hours to minimize browning.