Fresh Sliced Avocado Recipe
Make Fresh Sliced Avocado Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the avocados
Optional finishing & serve
Method
For the avocados
- 1
Select and prepare
Choose 2 ripe Hass avocados that yield slightly to gentle pressure. Wash the skins under cool water and pat dry.
- 2
Halve and pit
Using a sharp chef's knife, slice the avocado lengthwise around the pit. Twist the two halves to separate. Carefully strike the pit with the knife blade so it lodges, then twist and lift out the pit. If you prefer not to use a knife to remove the pit, scoop it out with a spoon.
- 3
Peel (optional)
If you want very clean slices, gently peel the skin away from each half with your fingers or use a spoon to scoop the flesh out in one piece. For easier slicing on the skin, leave skin on and slice while the flesh is in the half.
- 4
Slice
Place each half flesh-side up (if peeled, flat side down) and use a sharp knife to slice evenly into 1/4-inch (about 6 mm) slices. For fan presentation, make slices while avocado remains in the skin, then lift out the fan with a spoon.
- 5
Season
Arrange slices on a serving plate. Sprinkle evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Optional finishing & serve
- 6
Dress lightly
If using, drizzle 1 tablespoon extra-virgin olive oil and 1 tablespoon fresh lime juice over the slices to add flavor and slow browning.
- 7
Add garnishes
Sprinkle 1/4 tsp red pepper flakes for heat, 1 tablespoon chopped cilantro and 2 tablespoons sliced scallions for freshness, and 1 teaspoon toasted sesame seeds for texture. Adjust garnish amounts to taste.
- 8
Serve
Serve immediately with lemon or lime wedges on the side for additional squeezing. Fresh sliced avocado is best eaten within 15–30 minutes of slicing to avoid browning. Leftovers: rub a little lime juice over exposed flesh, cover tightly with plastic wrap (pressing wrap onto surface) and refrigerate up to 24 hours.
