Avocado Slices Recipe

Select and prep

Choose 2 ripe Hass avocados that yield slightly to gentle pressure. Rinse them under cool water and pat dry.

Halve and pit

Place an avocado on a cutting board. Using a sharp chef's knife, slice lengthwise around the pit. Twist the halves apart. Carefully strike the pit with the knife blade so it lodges slightly, then twist to remove the pit. Repeat with the second avocado.

Slice

Hold an avocado half in your hand (skin side down) and use a small paring knife to make evenly spaced slices about 1/4 inch (6 mm) thick, cutting through the flesh but not the skin. Repeat for all halves. Alternatively, place halves flesh-side up and slice on the cutting board, then use a spoon to scoop out the slices.

Dress

Arrange avocado slices on a plate, slightly fanning them. Drizzle 1 tablespoon fresh lime juice evenly over the slices to add flavor and prevent browning. Sprinkle 1 teaspoon kosher salt evenly and grind 1 teaspoon black pepper over the top. Gently tilt the plate to let the lime juice distribute if needed.

Olive oil & spice

If using, lightly drizzle 1 teaspoon extra-virgin olive oil over the dressed avocado slices for richness. Sprinkle 1 teaspoon red pepper flakes for heat, or adjust to taste.

Herbs & crunch

Scatter 2 tablespoons finely chopped cilantro and the thinly sliced radish (about 4 slices per avocado or more to taste) over the slices for freshness and crunch.

Seeds & seasoning finish

Finish with 1 teaspoon toasted sesame seeds or 1 teaspoon everything bagel seasoning for nutty flavor and texture. Taste and adjust salt, pepper, or lime juice if needed.

Serve immediately. Avocado slices are best eaten within 10–15 minutes of dressing to avoid browning. Leftovers can be stored, covered tightly with plastic wrap pressed to the surface, in the refrigerator for up to 24 hours, though texture and color will decline.