Ingredient Notes
Avocados – You’ll want to aim for the avocado lottery, ripe but not too soft so they slice well. This is a great dish to make when you have a lot of avocados ripe at once. Olive Oil – Use a good extra virgin olive oil, or you could use a “light” olive oil if you prefer a lighter olive flavor. Flavored olive oils like garlic or lemon would also be delicious. Lemon Juice – Use fresh lemon here, not juice purchased in a bottle, which can be quite bitter. Salt and Pepper – I would avoid table salt. Use kosher salt or a flaky sea salt would work well. The larger salt crystals are a nice contrast to the creamy avocado. Fresh cracked black pepper is great, but any pepper will work! Tomato – Tomato is almost more of a garnish here. If you don’t have one, don’t sweat it! It looks extra beautiful with the pops of red on the plate and does make it look more like a completed dish but you can skip it if you prefer. Any type of tomato works just fine. Chives – Mild chives work really well here and add a soft, but flavorful component. If you didn’t have chives, you could substitute another soft-leaf herb with a different flavor profile like flat-leaf parsley or tarragon.
How to Prepare Avocados
How to Dress Avocados
Serving Suggestions
We don’t always think of avocados as a side dish, but this dressed up version is a great way to serve them as one! These are great with breakfast, brunch or dinner. Here’s a few things I would put on the table along side these avocados: Large Batch Breakfast Sandwiches Breakfast Taquitos Grilled Chicken and Veggie Skewers Greek Inspired Steak and Rice Bowls Southwest Pasta Salad Layered Fresh Caprese Salad
Can this be made ahead of time? The lemon juice definitely helps the avocados keep from browning, but over time that will still happen, plus the olive oil and juice will really sink to the bottom of the plate. I think this dish is really best assembled within about 30 minutes of being served. How do you store the leftovers? At our house, if there are leftovers, I usually just mash it all up together like guacamole! It makes a great dip or spread and we usually end up eating it within a day (or sometimes later that night) with veggie sticks, pita/tortilla chips, or avocado toast. You can help prevent browning by storing in an airtight container and placing a piece of plastic wrap directly on top of the avocados before placing the lid on.
If you try these amazing (and gorgeous) avocados I’d love it if you snapped a picture and tagged me on instagram, and also came back and gave this recipe a rating!
