Avocado Recipe

Prepare avocados

Halve the avocados lengthwise and remove the pits. Use a spoon to scoop the flesh into a medium mixing bowl. If you want avocado halves for serving instead of mashed, leave the flesh in the skins and proceed with seasoning.

Add acid and oil

Immediately add the fresh lime juice to the avocado flesh to prevent browning and to add brightness. Pour in the extra-virgin olive oil.

Season and mash

Sprinkle in 2 tsp of the sea salt and the freshly ground black pepper. Using a fork, gently mash the avocado to your preferred texture — smooth, chunky, or leaving some larger pieces. Taste and adjust seasoning, adding the remaining salt if needed.

Fold in aromatics and tomatoes

Add the finely diced red onion, quartered cherry tomatoes, and chopped cilantro to the mashed avocado. Gently fold to combine so the tomatoes retain some texture. If using crushed red pepper flakes, stir them in now.

Final adjustments

Taste again and adjust lime, salt, or pepper to your liking. If mixture seems dry, add up to 1 more teaspoon of olive oil or a splash of water to loosen it slightly.

Serve

Transfer the avocado mixture to a serving bowl. If you reserved avocado skins, spoon mixture back into halves for filled avocado presentation. Serve immediately with toasted bread slices or chips to prevent browning. Garnish with microgreens and extra lime wedges if desired.

Top the prepared avocado with a small handful of microgreens or baby arugula for color and a peppery contrast. Serve with a lime wedge for extra brightness.