Sliced Avocado Recipe

Wash and halve

Rinse the avocado under cool running water and pat dry. Place on a cutting board. Using a sharp chef's knife, slice the avocado lengthwise around the pit, rotating the fruit to cut all the way around.

Separate and remove pit

Twist the two halves gently to separate. If the pit remains in one half, carefully strike the pit with the blade so it wedges in, then twist the knife to lift the pit out. Alternatively, scoop out the pit with a spoon if preferred.

Peel or leave skin

If you prefer slices with no skin, scoop each half from the skin with a spoon, running the spoon between the flesh and the skin. If you prefer to slice in the skin, leave the halves intact for step below.

Slice

Place the avocado halves flesh-side up (or the scooped halves on the board), and using a sharp knife, cut crosswise into even 1/4-inch (about 6 mm) slices. If slicing while still in the skin, be careful not to cut through the skin; then scoop slices out with a spoon.

Arrange

Fan the slices onto a plate or arrange them on toast, salad, or a serving dish. Overlap slices slightly for a neat presentation.

Acid and oil

Drizzle the lime or lemon juice evenly over the slices to add brightness and help prevent browning. Follow with the olive oil drizzled lightly over the top.

Season

Sprinkle flaky sea salt evenly, then add freshly ground black pepper to taste. If you like heat, sprinkle the crushed red pepper flakes sparingly.

Garnish

Scatter the chopped fresh herbs over the avocado slices for color and fresh flavor. Serve immediately.