But now it looks like you’re having trouble with that knife. If you could just stop for a second, put the knife down, and slowly step away from the kitchen countertop, I can help you. There you go. (Make sure your knife is sharp with these tips.)
So first off, you’re going to need a cutting board (like ). I don’t want you pitting, peeling, and dicing an avocado without one because if you do that thing rookies do where they rotate the avocado in their hand to halve it, well, that’s bad news.
Maybe those rookies executed the thwack-and-spin 99 times without an issue, but then, BAM, on the 100th time, just when they thought they had graduated to The Avocado Major Leagues, the knife slips and hits their hand. Nasty.
So, here, put this cutting board down and then put the avocado right on top of the thing. Then, using that same thwack-and-spin maneuver, rotate the avocado against the cutting board, not your hand.
Perfect. Now put the knife down again and twist the two halves of the avocado apart with your hands.
Next, thwack the blade of the knife back into the pit, pick up the pitted half, and twist it against the opposition direction of the knife. Be careful, too.
Ah man, you’re almost there! Using the tip of your knife, cut each pitted half into quarters lengthwise. Then, using your fingers, peel back the skin. Compost it.
I know, I know, I know—somewhere on the Internet you saw a dude crosshatch the avocado flesh with the tip of a knife and then scoop it out with a spoon so it’s all pre-cut and pretty-like.
You could do that, but this way is a whole lot less work and you don’t have to dirty another utensil.
Nice work. Now get on with the rest of your life. (And maybe consider making a few of these avocado recipes.)
