Happy Fourth of July, you guys!
If you happen to be making guacamole today, or just want a fresh avocado on top of your salad, here is how to cut one. You guys probably know this already, but I have three avocado pics waiting to be used, so, here goes!
Slice the avocado from north pole to south pole, all around. Press your knife into the flesh until it reaches the pit. If it's ripe, you can easily pry the two halves apart. You know it's ripe if the exterior is not a fresh green but brownish, and soft to the touch.
Pry the pit out of the half it's in.
Pick up one of the halves and with a sharp knife gently score it from side to side in even lines. Then score it from top to bottom in even lines. Do the same with the other half. The more lines you make the smaller the resulting chunks will be. Make sure you score it down to the skin, but oops, not so hard that the knife pokes through into your hand!
Take a teaspoon, or a tablespoon if the avocado is larger, and press it between the skin and the avocado flesh. Scoop as if you're scooping ice cream. Pry out the chunks.
And that's it! You now have even pieces of avocado to pop onto your sandwich or on your salad. If you're making guacamole, I like to make smaller chunks because they are easier to mash in the bowl with the fork.
Enjoy your holiday, whether avocado is featured in it or not. :)
But I hope it is ;)
1 comment:
I've been on an avocado toast kick lately - I have 6 avocados ripening on my counter at this moment. :) But today's menu consisted of garlic parmesan yellow squash chips, sausage cream cheese pinwheels, and zucchini grilled cheese - the zucchini is made into patties to replace bread in the sandwich. I'm trying to cut carbs but I haven't found a substitute for the toast in the avocado toast yet. :)
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