Avocado Recipe
Slices of fresh cut Avocado (GF,V)
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.
Avocado & Seasoning
Method
Prepare and Dress Avocado
Select & Check Ripeness
Choose a ripe Hass avocado: it should yield slightly to gentle pressure but not be mushy. If it is hard, allow to ripen at room temperature 1–3 days.
Wash & Halve
Rinse the avocado under cool water and pat dry. Place on a cutting board, cut lengthwise around the pit with a sharp knife, rotate the avocado halves apart, and carefully remove the pit by gently tapping the blade into the pit and twisting to lift it out, or scoop it with a spoon.
Slice
With the avocado half cut-side up on the board, make even slices lengthwise about 1/4 inch (6 mm) thick by running the knife through the flesh without cutting the skin. Repeat with the other half. Alternatively, score the flesh in the skin and scoop out slices with a spoon if preferred.
Dress & Season
Arrange slices on a serving plate. Immediately drizzle the lime juice evenly over the slices to prevent browning. Lightly drizzle the olive oil over the avocado. Sprinkle sea salt and freshly ground black pepper evenly. If using, add a pinch of chile flakes for heat and scatter the chopped cilantro on top.
Serve
Serve immediately at room temperature. Leftover slices will brown; to store briefly, press plastic wrap directly onto the avocado surface and refrigerate up to 24 hours.