Avocado Recipe

Select and prepare

Choose 2 ripe Hass avocados that yield slightly to gentle pressure. Rinse the avocados under cool running water and pat dry with a clean towel.

Halve and pit

Place one avocado on a cutting board. Using a sharp chef's knife, cut lengthwise around the seed, rotating the avocado to complete the cut. Twist the two halves apart. Carefully strike the exposed pit with the knife blade so the blade lodges slightly, then twist to remove the pit. Repeat with second avocado. Use a spoon to remove any remaining small pit fragments if necessary.

Peel and slice

Use a spoon to gently scoop the avocado flesh from each half in one smooth motion, keeping the flesh intact. Place each half flesh-side up on the board and slice into 1/4-inch (about 0.6 cm) slices, or desired thickness, working from top to bottom. For presentation, you may also slice while the flesh is still in the skin and then scoop out slices with a spoon.

Dress

Arrange slices on a serving plate. Immediately sprinkle the 1 tablespoon fresh lemon juice evenly over the slices to slow browning. Drizzle the 1 teaspoon extra-virgin olive oil over the avocado.

Season

Evenly sprinkle 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper over the slices. If using, add the optional chopped fresh cilantro or chives (2 tablespoons) and a light dusting of crushed red pepper flakes (1/4 teaspoon) for heat.

Serve

Serve immediately at room temperature as a simple side or garnish. If not serving right away, cover tightly with plastic wrap pressed directly onto the avocado surface to minimize air contact and refrigerate for up to 4 hours.