2 ripe Hass avocados
2 tablespoons extra-virgin olive oil
, or to taste
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Sea salt and freshly ground pepper
Halve avocados lengthwise. Twist halves to separate them, and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve at room temperature.