Half Avocado Recipe

Halve and pit

If your avocado is not already halved, cut the avocado lengthwise around the pit, twist the two halves to separate, and remove the pit by gently tapping the pit with a knife and twisting, or scoop it out with a spoon. Use one half for this recipe and reserve the other half for another use; keep its pit in and coat with lemon juice and plastic wrap to reduce browning.

Score the flesh (optional)

Using a small paring knife, score the avocado flesh in a crosshatch or lengthwise pattern without cutting through the skin if you want bite-sized pieces for easier eating. Alternatively, leave the flesh intact and eat with a spoon.

Dress

Squeeze about 1/2 tablespoon fresh lemon or lime juice evenly over the exposed avocado flesh to add brightness and slow oxidation. Drizzle about 1/2 teaspoon extra-virgin olive oil over the flesh.

Season

Sprinkle a pinch of coarse sea salt and a pinch of freshly ground black pepper over the avocado. If using, add about 1/4 teaspoon red pepper flakes for heat and 1 teaspoon chopped fresh cilantro or parsley for herbal freshness.

Serve

Serve the half avocado immediately as a side on its own or with a slice of toasted bread or crackers. If you scored the flesh, you can scoop pieces out with a spoon or lift the skin to slide the pieces onto toast. Enjoy right away for best texture and flavor.

Storage note

If you must store the prepared half for a short time, press plastic wrap directly onto the avocado flesh or keep the pit in the unused half; refrigerate and consume within 24 hours. A squeeze more of lemon or lime will help slow browning but some discoloration may occur.