Avocado Recipe

Select and prepare

Choose 2 ripe Hass avocados that yield slightly to gentle pressure. Rinse under cool water and pat dry.

Halve and pit

Place an avocado on a cutting board. Using a sharp knife, slice lengthwise around the pit. Twist the two halves to separate. Carefully strike the pit with the knife blade so it lodges, twist to remove the pit, or scoop it out with a spoon.

Scoop or slice

Scoop the flesh from each half into a bowl for mashed or diced preparations, or leave in the shell and slice crosswise for presentation.

Prevent browning

If you’re not serving immediately, drizzle about half of the lime juice over the exposed avocado flesh to slow oxidation.

Season

If mashed: mash the scooped avocado flesh with a fork until slightly chunky. Add the remaining lime juice, 1 tsp olive oil, sea salt, black pepper, and red pepper flakes. Mix gently to combine and taste; adjust salt and lime as needed. If serving sliced in the shell: drizzle the seasonings (lime juice, olive oil), then sprinkle salt, pepper, and red pepper flakes over the slices.

Add herbs

Tear or finely chop the cilantro and sprinkle over the avocado just before serving, if using.

Arrange toasted bread or crackers on a plate. Spoon the mashed or diced seasoned avocado onto the toast, or place the seasoned avocado halves on the plate atop microgreens. Finish with an extra drizzle of olive oil and a small pinch of sea salt and red pepper flakes for presentation.