Avocado Recipe

Preparation

1. 1

   Inspect and halve

   Choose a ripe avocado that yields slightly to gentle pressure. If not already halved, carefully cut the avocado lengthwise around the pit, twist the two halves apart, and remove the pit by gently tapping with a knife and lifting it out, or scoop with a spoon.

2. 2

   Scoop or score

   For this recipe using half an avocado, either leave the flesh in the skin for a filled presentation or scoop the half into a small bowl. If leaving in the skin, score the flesh in a crosshatch pattern without cutting through the skin to make bites easier to eat.

3. 3

   Dress the avocado

   Drizzle the 1/2 tablespoon fresh lime juice evenly over the exposed flesh to add brightness and reduce browning. Next, drizzle 1/2 teaspoon extra-virgin olive oil over the surface for richness.

4. 4

   Season

   Sprinkle a pinch of sea salt and a pinch of freshly ground black pepper evenly over the avocado. If you scored the flesh, make sure seasoning falls into the cuts for better flavor penetration.

5. 5

   Optional garnishes

   If desired, scatter 1 teaspoon chopped fresh cilantro and a light dusting (1/4 teaspoon) of red pepper flakes over the avocado for herbaceousness and a touch of heat.

6. 6

   Serve

   Serve immediately on a small plate or atop toast, a salad, or as a side. If not serving right away, keep the pit in the remaining half (if available) and cover tightly with plastic wrap pressed directly on the flesh to slow browning; store in the refrigerator and consume within 24 hours.