Lemony Avocado Halves

I really wasn’t sure what to call this post.  It’s my favorite way to eat avocado, but I can barely justify calling it a recipe… nor do I have a name for the dish, to be frank.  And I don’t even really know what this is.  Is it a side dish?  A salad?  An appetizer?  All of the above?

I know one thing: it’s delicious.  Rich, buttery avocado, enveloped in a sheen of extra-virgin olive oil and freshly-squeezed lemon juice, with the crunch of sea salt and cracked peppercorns on top… does it get better than that?  Oh, wait, it does!  Because avocado is good for you!  It’s a wonderful source of “good” heart-healthy fats – as is extra-virgin olive oil.  As Jamie Oliver would say, happy days.


2 ripe Hass avocados, split
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
pinch of sea salt (Maldon is nice)
cracked black pepper


  • After splitting the avocados, remove the pit.  Using a spoon, scoop out the flesh into neat mounds.  Arrange on a plate.
  • Dress with a drizzle of olive oil and a squeeze of lemon juice on each avocado half.
  • Season with a scattering of sea salt and cracked black pepper to taste.
  • That’s it!

Yield: Serves 2 to 4 (depending on if you want half an avocado or a whole one… you’ll probably want a whole one)

Source: I’m not sure.  I’ve been making these for years.  I might have seen it in a Martha Stewart magazine, or it might have been in Cosmopolitan when they do one of their “make people believe you’re Martha Stewart” blurbs.  I learned to make chocolate covered pretzels from Cosmopolitan, so don’t hate… Anyway, let’s just say inspired by Martha Stewart.

2 thoughts on “Lemony Avocado Halves

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