Avocado Recipe

Halve and pit

Slice each avocado lengthwise around the pit. Twist halves to separate. Carefully remove the pit by tapping it with the blade of a knife and twisting, or scoop out with a spoon if preferred.

Scoop flesh

Using a spoon, scoop the avocado flesh from the skins into a medium mixing bowl. Reserve the skins if you want to use them as serving bowls.

Mash and combine

Add the olive oil and lime juice to the avocado. Lightly mash with a fork for a chunky texture or mash more thoroughly for a smoother spread. Stop when mostly smooth but with a few small chunks remaining.

Add aromatics

Fold in the finely chopped red onion, chopped cilantro, and diced tomato (if using). Mix gently to combine.

Season

Season with sea salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Taste and adjust salt, pepper, or lime juice to preference.

Spoon the avocado mixture onto toasted bread slices or serve with crackers. Optionally garnish with an extra drizzle of olive oil, a few cilantro leaves, or an extra sprinkle of red pepper flakes. Serve immediately to preserve freshness.