Avocado Recipe

Select and cut

Choose ripe Hass avocados that yield slightly to gentle pressure. Wash the skins. Using a sharp knife, slice each avocado lengthwise around the pit. Twist halves to separate.

Remove pit and score

Carefully remove the pit with a spoon or by gently tapping with a knife and twisting (take care if using the knife method). Score the flesh in a crosshatch pattern without cutting through the skin if you want bite-sized pieces, or simply leave the half whole for scooping.

Season and finish

Spoon 1/2 tbs lime juice over each avocado (about 1 tbs total for 2 avocados) to prevent browning and add brightness. Sprinkle 1/2 tsp fine sea salt on each avocado half (about 1 tsp total), add freshly ground black pepper to taste, drizzle a small amount of extra-virgin olive oil (about 1/2 tsp per half), and top with optional red pepper flakes and chopped cilantro if using. Serve immediately, using a spoon to eat from the skin or scoop onto toast.

Prepare avocados

Halve and pit the 2 ripe avocados, scoop the flesh into a medium bowl, and discard skins and pits. Immediately add 2 tbs fresh lime juice to the bowl to preserve color and add flavor.

Mash and mix

Use a fork to mash the avocado to your preferred texture (smooth or slightly chunky). Stir in the minced shallot, chopped cherry tomatoes, optional minced jalapeño, and chopped cilantro if using.

Season and finish

Add 1 tsp coarse sea salt, 1/2 tsp freshly ground black pepper, and 1 tbs extra-virgin olive oil. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Transfer to a serving bowl and serve on toast, with chips, or as a sandwich spread.

Prepare vegetables

Wash and dry mixed salad greens. Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Halve and pit the avocados, then cut the flesh into 1/2-inch cubes or slices.

Make dressing

In a small bowl or jar, whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp salt, and 1/2 tsp pepper until emulsified.

Assemble salad

In a large bowl, combine the salad greens, cucumber, cherry tomatoes, and red onion. Add the avocado pieces and gently toss with the dressing to avoid mashing the avocado. Sprinkle the crumbled feta over the top and serve immediately.