Add Avocado Recipe

Choose and prepare avocados

Select 2 ripe Hass avocados — they should yield slightly when gently squeezed. Rinse the avocados under cool water and pat dry.

Halve, pit and scoop

Place an avocado on a cutting board. Carefully slice lengthwise around the pit, twist the halves apart, remove the pit with a spoon or gently tap with a knife and twist out, then scoop the flesh into a bowl. Repeat with the second avocado.

Mash or cut to desired texture

For a spreadable topping: mash the avocado flesh with a fork until slightly chunky. For slices: cut the scooped flesh into 1/4-inch slices on the cutting board. Choose the method that fits your base (toast usually works well with mashed or sliced).

Season

Add 1 tablespoon fresh lime juice, 1 teaspoon extra-virgin olive oil, 3 pinches sea salt, and 1 pinch freshly ground black pepper to the mashed or sliced avocado. Stir gently to combine. Taste and adjust salt or lime as needed.

Optional mix-ins

If using optional ingredients, fold in 1 tablespoon finely chopped cilantro, 2 tablespoons finely diced red onion, and 1 teaspoon minced jalapeño now. Mix gently so the avocado holds some texture.

If using bread, lightly brush the 4 slices with 1 teaspoon olive oil (optional) and toast or grill until golden and crisp. If using another prepared dish (salad, bowl, etc.), have it ready on plates.

Divide the prepared avocado topping evenly among the 4 base pieces. For mashed avocado, spread in an even layer; for slices, fan them attractively on top.

Garnish as desired with an extra sprinkle of salt, a drizzle of olive oil, a few cilantro leaves, or a squeeze of lime. Serve immediately to enjoy the avocado at its best texture and color.