Avocado Recipe

Halve and pit

Wash the avocados. Cut each avocado lengthwise around the pit, twist halves to separate, and remove the pit by gently tapping with a knife and twisting, or scoop out with a spoon.

Scoop or slice

For mashed avocado: scoop the flesh into a medium bowl. For avocado halves served whole: leave in skin and score flesh in a grid, being careful not to pierce the skin, then scoop or present in the skin.

If mashing, roughly mash the avocado with a fork to your desired texture (smooth or slightly chunky). Drizzle the olive oil and lemon juice over the avocado to add flavor and keep it from browning. Add the fine sea salt and freshly ground black pepper; mix gently to incorporate. Taste and adjust seasoning—add remaining salt or lemon as needed.

Fold in any optional mix-ins you like: minced shallot or red onion for bite, chopped cilantro or parsley for freshness, quartered cherry tomatoes for juiciness, or a pinch of crushed red pepper for heat. Mix gently to combine without overworking the avocado.

Serve immediately on warm toasted bread or with crackers. If serving avocado halves, spoon the seasoned mixture back into the skins and garnish with a drizzle of olive oil, extra herbs, and a sprinkle of crushed red pepper if desired. Leftover mashed avocado can be stored tightly covered with plastic pressed onto the surface to minimize browning and refrigerated up to 1 day.