Avocado Recipe

Select and prepare avocado

Choose a ripe avocado that yields slightly to gentle pressure. Rinse the skin under cool water and pat dry. Place the avocado on a cutting board.

Halve and pit

Using a sharp knife, slice lengthwise around the pit. Twist the two halves to separate. Carefully tap the pit with the knife blade so it lodges, then twist and lift to remove. If you prefer, scoop the pit out with a spoon.

Scoop or slice

For mashed/spreadable addition: use a spoon to scoop the flesh into a small bowl. For sliced addition: score the flesh crosswise and lengthwise without cutting through the skin, then scoop or invert the skin to release neat slices.

Dress and season

If mashed: mash the avocado gently with a fork to your desired texture. Add 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Mix to combine and taste; adjust salt, pepper, or lime as needed. If sliced: drizzle the lime juice and olive oil over slices, then sprinkle salt and pepper evenly.

Add optional finishes

If using, sprinkle 1/4 teaspoon red pepper flakes and 2 tablespoons chopped cilantro over the avocado. Gently fold cilantro into mashed avocado or scatter over slices for garnish.

Serve

Transfer the prepared avocado to the serving dish or plate. Serve immediately with lemon or lime wedges on the side to refresh if needed. If not serving right away, press a piece of plastic wrap directly onto the surface of mashed avocado to minimize browning and refrigerate up to 12 hours.