Half Avocado Recipe

Choose a ripe Hass avocado: it should yield slightly to gentle pressure but not be mushy. Wash the skin briefly under cool water and pat dry.

Using a sharp knife, slice the avocado lengthwise around the pit. Twist the two halves apart and remove the pit by gently tapping the pit with the knife blade and twisting, or scoop out with a spoon.

Take half the avocado (the recipe uses 1/2 avocado). Use a spoon to score the flesh in a crosshatch pattern without piercing the skin if you plan to serve in the shell; or scoop the half out into a small bowl if you prefer mashed or dressed avocado.

Prevent browning and season

Immediately sprinkle the 1 tsp lemon juice evenly over the exposed flesh to slow oxidation. Then sprinkle the pinch of sea salt and pinch of black pepper over the surface.

If serving in the shell, drizzle 1/2 tsp extra-virgin olive oil over the scored or scooped surface. If serving out of the skin, gently fold oil into the scooped flesh.

Add optional toppings as desired: a light dusting (1/4 tsp) of red pepper flakes for heat; 1 tsp chopped cilantro or parsley for brightness; 1/2 tsp toasted sesame seeds or 1/4 tsp everything bagel seasoning for texture; or 1 tbsp crumbled feta/cotija for saltiness.

Taste and adjust seasoning: add another small pinch of salt or a squeeze of the lemon/lime wedge if needed.

Serve immediately with your choice of accompaniment: place the avocado half on a plate beside a slice of toast, or serve with 4 crackers or vegetable sticks for scooping.