Avocado Half Recipe

Choose 1 ripe Hass avocado. A ripe avocado yields slightly when gently squeezed but is not mushy.

Place the avocado on a cutting board. Using a sharp knife, slice lengthwise around the pit until the blade hits the seed. Rotate the avocado to cut all the way around.

Twist the two halves in opposite directions to separate. If the pit remains in one half, carefully strike the pit with the knife blade so the blade lodges in it, then twist to remove the pit. Alternatively, scoop the pit out with a spoon if preferred.

Score the flesh of each half crosswise or in a grid pattern with a small knife (do not cut through the skin) if you plan to serve in cubes or spoon as-is for a smooth surface.

If you want to serve the avocado in the skin, run a spoon between the flesh and the skin to loosen but keep the flesh intact in the shell. If serving on a plate, scoop the half onto the serving dish.

Protect and flavor

Immediately squeeze about 1/2 tablespoon fresh lime or lemon juice evenly over the exposed avocado flesh to add flavor and slow browning. Use a light hand so the citrus does not make the flesh mushy.

Season

Drizzle about 1/2 teaspoon extra-virgin olive oil over the flesh (optional). Sprinkle 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper evenly over the surface. If you like heat, add 1/8 teaspoon red pepper flakes.

Herb and garnish

Scatter about 1 teaspoon chopped fresh cilantro or parsley over the avocado half. For extra texture, sprinkle up to 1/2 teaspoon toasted sesame seeds or chopped toasted nuts.

Serve immediately. If not serving right away, press a piece of plastic wrap directly onto the avocado flesh and refrigerate for up to 24 hours; the citrus will help limit browning but some darkening at the edges is normal.