Avocado Recipe

Prepare the avocado

Using a sharp knife, halve the avocado if not already halved. If the pit is present, carefully twist to remove the pit and discard or reserve. Score the flesh in a crosshatch pattern without piercing the skin if you prefer bite-sized pieces in the skin, or simply leave the half whole for slicing.

Flavor the flesh

Spoon the lime juice evenly over the exposed flesh to prevent browning and add brightness. Drizzle the olive oil over the top.

Season

Sprinkle the coarse sea salt and freshly ground black pepper over the avocado flesh. If using, add the chopped cilantro, red pepper flakes, and toasted sesame seeds for extra flavor and texture.

Optional: loosen and serve

If you want to remove the avocado from its skin, use a spoon to scoop the flesh out in one smooth motion, then transfer to a plate and slice or mash slightly. Alternatively, serve the half in its skin for presentation.

Arrange the avocado half on a small plate. Place the sliced baguette or crackers on the side and garnish with microgreens or baby arugula. Serve immediately so the avocado stays fresh and does not brown.