Sliced Avocado Recipe
Make Sliced Avocado Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Avocado
Seasoning
Method
Prepare avocado
Wash and halve
Rinse the avocado under cool running water and dry with a towel. Place on a cutting board. With a sharp knife, cut lengthwise around the pit, rotating the avocado until you have two halves.
Remove pit and peel
Gently twist the two halves to separate. If the pit remains in one half, carefully strike the pit with the blade so it lodges, then twist to remove (or scoop out with a spoon). Use a spoon to scoop the flesh out of each half, or if preferred, leave the skin on and slice inside the skin and scoop the slices out with a spoon.
Slice
Place each half flesh-side up on the cutting board (or hold the scooped flesh). With the knife, make even slices about 1/4 inch (6 mm) thick across the half. If you prefer thinner or thicker slices, adjust accordingly. If you left the skin on, run the spoon between skin and flesh to release the slices.
Season and finish
Arrange the avocado slices on a plate in a single layer or slightly fanned. Drizzle the lime or lemon juice evenly over the slices to add flavor and slow browning.
Drizzle the extra-virgin olive oil evenly over the slices.
Sprinkle sea salt and freshly ground black pepper evenly to taste. If using, add a light dusting of red pepper flakes for heat and scatter chopped cilantro or parsley for freshness.
Let the slices sit for 1 to 2 minutes to absorb the flavors, then serve immediately. Leftovers should be refrigerated and enjoyed within 24 hours to minimize browning; press plastic wrap directly onto the avocado surface to help preserve color.