Avocado Recipe

Choose and check ripeness

Gently squeeze each avocado in the palm of your hand. A ripe Hass avocado yields slightly under gentle pressure but is not mushy. If very firm, let sit at room temperature 2–3 days until it gives slightly; if overripe, use immediately.

Halve and pit

Place an avocado on a cutting board. With a steady hand, slice lengthwise around the pit. Twist the two halves to separate. Carefully strike the pit with the blade of a knife so the pit sticks, then twist and lift to remove. If hesitant with knife technique, scoop the pit with a spoon.

Peel or score

For serving as halves: scoop the flesh from the skin with a large spoon, or gently peel the skin away with fingers if firm enough. For diced avocado in the skin: score the flesh in a crosshatch pattern with a knife without cutting through the skin, then invert the skin to push out cubes.

Season

Sprinkle the exposed avocado flesh with about 1/2 tsp kosher salt and a pinch of black pepper per avocado half (total ~1 tsp salt and 1 tsp pepper for 2 avocados). This brings out flavor and helps slow browning briefly.

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1 teaspoon honey (if using), and 1/4 teaspoon red pepper flakes until emulsified. Taste and adjust acidity or sweetness as desired.

Lightly drizzle the dressing over the prepared avocado halves or diced avocado. If you plan to store avocado for an hour or more, toss the dressing with diced avocado to help slow discoloration and keep flavor even.

Sprinkle 2 tablespoons chopped cilantro or parsley evenly over the dressed avocado. Arrange thinly sliced radish or halved cherry tomatoes on or beside the avocado for texture and color.

Serve each avocado with toasted bread slices or tortilla chips. For avocado toast: mash the avocado flesh with a fork in a bowl, mix in a little of the dressing (or just lime juice and salt), spread on toast, and finish with herbs and a light sprinkle of red pepper flakes.

Leftovers and storage: press plastic wrap directly onto the surface of any cut avocado to minimize air contact and refrigerate. Use within 24 hours for best texture and color; a little browning can be removed with a spoon before serving.