Avocado Recipe

1. halving and pitting

Wash the avocados. Cut each avocado lengthwise around the pit, twist halves to separate, and remove the pit using a spoon or carefully tap and twist with a knife then scoop out the flesh with a spoon into a medium bowl.

2. mashing

Using a fork, mash the avocado to your preferred texture — leave it chunkier for toast or smoother for a spread. Don’t overwork if you want some lumps.

3. Immediately add the fresh lime juice to the mashed avocado and stir to combine; this brightens flavor and slows browning.

4. Add sea salt, freshly ground black pepper, and extra-virgin olive oil. Stir gently to incorporate and taste; adjust salt and lime as needed.

5. If using optional mix-ins: fold in the finely chopped red onion, diced tomato, and chopped cilantro. Sprinkle crushed red pepper flakes if you want heat, and fold gently so the avocado remains creamy.

6. Transfer the avocado mixture to a serving bowl or spread directly on toasted bread or crackers. Drizzle a little extra-virgin olive oil over the top if desired and sprinkle toasted sesame or pumpkin seeds for texture.

7. Serve immediately with lemon or lime wedges on the side. If you need to hold it for a short time, press plastic wrap directly onto the surface of the avocado to minimize air exposure and refrigerate up to 2 hours.