Most of us love avocados, and think of them as more of a luxurious treat, rather than something to fill our Daily Recommended Allowance of healthy foods.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Side Dish, Snack
Cuisine: American, Central American, Mexican, South American
Hold the avocado in your non-dominant hand. Use your dominant hand and a very sharp knife to cut the avocado in half. Usually one does this lengthwise, across the stem and bottom. Twist the avocado to separate the two halves.
Either scoop out the pit with a spoon, or twist it out with a knife. To twist it out, if you are feeling like a boss (with the safe knife skills to back up your boss-ness), you can twist out the pit with a knife (click here for the video!). Hold the avocado in your non-dominant hand. Hold a knife in your dominant hand. With full concentration and focus, decisively thwack the blade of the knife into the middle of the pit. When it is wedged in there, turn the knife so that the pit twists in the avocado flesh and pulls out. Remove the pit from the knife and toss.
Slice or cube the avocado as deisred. If you are not using the avocado immediately, coat the avocado with olive oil or lemon or lime juice.
Video
Notes
If you scoop out the pit with a spoon, sure, you may lose a little bit of the flesh, but so what? The pit is out, you are safe, and you have an avocado ready to eat. With that said, there are two ways to do this, and if you don’t feel super confident with a sharp heavy knife, stick to the first one! No shame! No ego! No injury!To store avocado, you can do one of the following:
Wrap the avocado in plastic wrap, making sure to press the plastic directly on the exposed avocado flesh. You can keep this on the counter for a day or in the fridge for about 2 or 3 days.
Place some chopped onions in a small container (like a pint container from the deli), and then place the avocado cut side up on the onions. Cover the container with a lid, and again store at room temp for a day, or refrigerate for a few days.
Brush the exposed avocado flesh with either olive oil or lemon or lime juice. The oil will seal the flesh, and the citrus juice will prevent browning because of the acids it contains.