Half Avocado Recipe
Make Half Avocado Recipe in just 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Avocado
Method
Prepare and serve
Select and halve
Choose a ripe Hass avocado that yields slightly to gentle pressure. Using a sharp knife, cut the avocado lengthwise around the pit. Twist the two halves to separate and remove the pit by gently tapping the pit with the knife blade and twisting, or scoop it out with a spoon. Use the half without pit for this serving (reserve the other half).
Score and season
If you prefer, score the flesh in a crosshatch or slice pattern without cutting through the skin to create easy-to-eat pieces. Drizzle the 1/2 teaspoon lemon or lime juice evenly over the exposed flesh to prevent browning and add brightness. Sprinkle 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper over the flesh.
Finish
Drizzle 1/2 teaspoon extra-virgin olive oil over the seasoned flesh. If using, sprinkle 1/8 teaspoon flaky sea salt (for crunch), 1/8 teaspoon red pepper flakes or a few drops of hot sauce for heat, and 1 tablespoon chopped fresh herbs for freshness.
Serve
Serve the seasoned half avocado immediately in its skin as a simple snack, side, or garnish. Eat with a spoon straight from the skin or spoon onto toast, salad, grain bowl, or taco. If not serving right away, cover tightly with plastic wrap (press wrap onto the flesh) and refrigerate up to 12–24 hours to slow browning.