This simple, beautiful recipe from Botanica restaurant in Los Angeles, California, dresses up the avocado without upstaging its natural taste and texture. A dash of lemon zest and juice cuts the fruit's signature richness, while Aleppo and Urfa peppers add an unexpected earthy spice. —Food52
Slice avocados in half, remove pit and peel (or use a large spoon to scoop the avocado half out of its peel, if the peel isn't coming off easily). Place the avocado halves cut-side down and thinly slice, width-wise. Use the side of the knife to gently press the avocado down to fan the slices out, then slide the knife underneath and flip it onto your serving plate (so it lands cut-side-up).
Drizzle the avocados liberally with the most delicious olive oil you can find, and then sprinkle with sea salt, Aleppo and Urfa pepper, and a touch of freshly ground black pepper. Shower with loads of lemon zest, squeeze a few drops of juice from the lemon over each, and garnish with cilantro flowers and micro-arugula.