Hass Avocado Half Topping Recipe
Make Hass Avocado Half Topping Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Avocado halves
Savory topping
Optional finishing
Method
Avocado halves
Prepare and season avocados
Halve the 2 ripe Hass avocados lengthwise and remove the pits. Use a small spoon to gently score the flesh in a crosshatch pattern without cutting through the skin if you prefer a textured surface for the topping, or leave the flesh smooth. Place the avocado halves cut-side up on a serving plate. Sprinkle each half evenly with a total of 1 tsp sea salt and 1/2 tsp freshly ground black pepper (split across halves).
Savory topping
Make quick dressing
In a small bowl combine 1 tablespoon extra-virgin olive oil and 1 tablespoon fresh lemon juice. Whisk in the finely minced shallot to soften it and season with a pinch of salt and the 1/4 tsp red pepper flakes. Taste and adjust acidity or salt as needed.
Assemble topping
Toss the quartered cherry tomatoes (8) with the dressing until evenly coated. Spoon the dressed tomatoes into the centers of the avocado halves, dividing them evenly. Sprinkle 1/4 cup crumbled feta over the tomatoes, then scatter the 2 tablespoons chopped cilantro or parsley on top.
Optional finishing
Finish with a light sprinkle of 1 teaspoon toasted sesame seeds or chopped pepitas for crunch and the 1/4 cup microgreens or small basil leaves for color and brightness. Serve immediately so the avocados remain fresh and do not brown.