Ingredients

Ingredients

Serves 4

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

Preparation

Directions

  1. 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.