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Avocado with Lemon and Olive Oil Recipe


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.