The other day I was perusing a lovely new cookbook that just arrived at the shop, and landed on this image of a woman just about to destroy her hand with a sharp knife. That is terrible technique, friends. As avocados resurge in popularity (they’ve always been popular in this house!), it seems like we need an update in proper avocado handling (so that no one ends up in the ER, and then in a sling contraption for six months… like several people we know).
First, carefully slice the avo all the way around (vertically). On a cutting board; not in your hand. Then flick the seed out with the tip of the knife (don’t whack the knife down on it hoping to get a third of the way through, because you may go all the way through and right into your hand). Then – contrary to the suggestion in this photo – scoop the avocado half out with a big soup spoon and put it face down on a cutting board and then slice it. Not while it’s in your hand.
That’s a lot of good-looking avocados, though. I like to eat them just like that, with maybe a drizzle of good olive oil, and a sprinkling of French sea salt. Or in a citrus salad with little chunks of grapefruit. What’s your favorite way to serve an avocado?