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Ingredients
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Main
Optional Garnish / Serving
Method
Main
Prepare and pit avocados
Wash the avocados. Cut each avocado lengthwise around the pit. Twist halves to separate. Carefully remove the pit with a spoon or by tapping and twisting the pit with a knife (use caution).
Scoop and mash
Scoop the avocado flesh into a medium bowl. Use a fork to mash to your preferred texture — chunky or creamy.
Season
Add 1 tablespoon fresh lime juice, 1 teaspoon extra-virgin olive oil, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper to the mashed avocado. Stir gently to combine. Taste and adjust salt, pepper, or lime juice as needed.
Serve
Transfer the seasoned avocado to a serving bowl or spread onto toasted gluten-free bread or crackers. For halves presentation, spoon mixture back into avocado skins.
Optional Garnish / Serving
Add garnishes
Top the avocado with quartered cherry tomatoes and thinly sliced red onion. Sprinkle chopped cilantro and a pinch of crushed chili flakes for heat.
Serve immediately to prevent browning. If you must hold it for up to 30 minutes, press plastic wrap directly onto the avocado surface to minimize air exposure and refrigeration.