Avocado & Lime Recipe

Prepare avocados

Halve the avocados lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Discard skins and pits.

Immediately pour 1 tablespoon of the fresh lime juice over the avocado flesh to help prevent browning and add brightness.

Using a fork or a potato masher, mash the avocado to your desired texture — leave it slightly chunky for texture or smooth for a creamier finish.

Stir in 1 tablespoon extra-virgin olive oil to loosen the mash and add silkiness.

Season with 2 teaspoons of fine sea salt and 1 teaspoon black pepper; reserve remaining salt to adjust at the end after tasting.

Add the finely minced red onion (2 tablespoons) and minced jalapeño (1/2) to the mashed avocado. Mix thoroughly so the flavors distribute evenly.

Fold in the chopped cilantro (2 tablespoons) and the very finely minced or grated garlic (1/2 teaspoon). Taste and adjust heat — add more jalapeño if you prefer spicier.

If you want a smoother, more emulsified texture, use a rubber spatula to scrape the sides of the bowl and mix vigorously for 20–30 seconds.

Add the remaining 1 tablespoon fresh lime juice and the lime zest (1 tablespoon). Gently fold them into the mixture to keep some texture while distributing the citrus flavor.

Taste and adjust seasoning: add remaining 1 teaspoon salt or more to taste, and additional black pepper if desired. If the mash is too thick, add a splash (1–2 teaspoons) of water or olive oil and stir to loosen.

Sprinkle optional chili flakes (1/4 teaspoon) on top for heat, if using.

Transfer the avocado & lime mash to a serving bowl. Drizzle a tiny extra-virgin olive oil finishing drizzle over the top and garnish with a few cilantro leaves or a light dusting of lime zest if desired.

Serve immediately with tortilla chips or toasted bread and extra lime wedges on the side. If not serving right away, press a piece of plastic wrap directly onto the surface of the mash to minimize browning and refrigerate up to 6 hours.