Aguacate con Limón y Chile (Quick Avocado Salad)

A bright, creamy, punchy avocado side that’s ready in minutes and goes with almost anything.

Ingredients

• 1 large ripe avocado
• 1 tbsp olive oil
• 1 tbsp lemon or lime juice
• 1/4 tsp salt, plus more to taste
• Black pepper, to taste
• 1/4 tsp chili flakes or chili powder (optional)

Method

• 1

  Step 1: Prep the avocado

  Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Cut into bite-size chunks (or slice, if you prefer).

• 2

  Step 2: Dress

  Add olive oil, lemon/lime juice, salt, pepper, and chili (if using). Toss gently so the avocado stays mostly intact.

• 3

  Step 3: Taste & serve

  Adjust salt and acidity (a tiny extra squeeze of citrus wakes it up). Serve immediately while fresh and vibrant.

Tips

• **Ripeness check:** A ripe avocado yields to gentle pressure but shouldn’t feel mushy.
• **Make it more filling:** Mash it slightly and spread on toast or serve alongside eggs, rice, or grilled chicken.
• **Storage:** Best eaten right away; if you must store, press plastic wrap directly onto the surface to slow browning and refrigerate up to 1 day.

Nutrition (per serving, estimate)