• 2 large, firm-ripe avocados
  • Kosher salt
  • 4 tablespoons chopped pitted Taggiasca olives packed in oil
  • 1 serrano chile, sliced
  • 1 large lemon, halved
  • 2 cups baby arugula
  • 1 1/2 tablespoons extra-virgin olive oil


  • Cut each avocado in half, remove the pits, and place each half on a salad plate.
  • Sprinkle each half lightly with salt and fill each cavity with 1 tablespoon chopped olives and a bit of the oil in which they are packed.
  • Sprinkle evenly with the sliced chile.
  • Squeeze 1 lemon half evenly over the avocado halves.
  • In a separate bowl, toss the arugula with the olive oil and 1 1/2 tablespoons juice from the remaining lemon half.
  • Sprinkle with salt.
  • Top each avocado half with the arugula salad and serve.