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Under 30 Minutes

Avocado with Lemon and Olive Oil

Because this recipe is so simple, using excellent ingredients is important. Choose a ripe avocado that gives slightly when pressed. Use smooth, richly flavored extra-virgin olive oil, and splurge on good sea salt; we recommend Fleur de Sel. Serve with toasted rustic bread, and let guests spread the avocado on it as they would fresh butter.

  • Prep:
  • Total Time:
  • Servings: 4
Avocado with Lemon and Olive Oil


Source: Martha Stewart Living, July Summer 2005


  • 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


  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.

Reviews (1)

  • adozeneggs 29 Dec, 2007

    This is so great with a salad, although, sometimes we make a meal of it with tomatoes and corn from the farmers market. Make sure to use really good olive oil and good bread. We've served it to guests with cocktails and it's a hit every time.

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