Heat 1–2 inches of avocado oil in a medium cast iron skillet or pot over medium heat until it reaches 350–375°F.

While the oil heats, use a mandoline to thinly slice the plantain into ⅛-inch rounds.

Fry plantains in batches to avoid overcrowding. Cook until lightly golden, about 2–3 minutes per batch.

Remove with a spider or slotted spoon and transfer to a paper towel-lined plate. Season immediately with kosher salt.

In a medium bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, salt, pepper, and a drizzle of extra virgin olive oil.

Mix gently to combine. Transfer to a serving bowl.