Avocado Recipe

Prepare the avocados

Halve the avocados lengthwise, remove the pits, and score the flesh in a crosshatch pattern without piercing the skin if you plan to serve in halves. For slices, scoop the flesh out with a spoon and slice into 1/4-inch (6 mm) slices. Place the avocado halves or slices on a serving plate.

Lightly drizzle the avocado with the extra-virgin olive oil, then sprinkle the fine sea salt and freshly ground black pepper evenly over the surface so the seasoning distributes into the scored cuts or over the slices.

Scatter the toasted sesame seeds over the avocado for texture and a toasty flavor contrast.

Make the dressing

In a small bowl, whisk together the yuzu kosho, fresh yuzu (or lime) juice, soy sauce, mirin, rice vinegar, and honey or agave until smooth. Slowly drizzle in the neutral oil while whisking to emulsify the dressing. Taste and adjust: if it's too spicy or sharp, add a little more honey; if it needs acidity, add a few drops more yuzu or rice vinegar.

Spoon or drizzle the dressing over the seasoned avocado just before serving — about 1 to 1 1/2 teaspoons per avocado half, or more to taste.

Finish with the thinly sliced green onion, a few microgreens or shredded shiso leaves, and a light sprinkle of nori strips or furikake for umami and visual contrast.

Serve immediately at room temperature so the avocado texture and yuzu aromatics are at their best.