How to Cut an Avocado
This is a complete and easy guide for how to cut an avocado, as well as tips for how to select a ripe avocado, prevent browning and store leftover avocados!
Servings 4 servings
Calories 80kcal
Ingredients
- 1 ripe avocado
Instructions
- Wash the outside of the avocado and dry with a paper towel.
- Using a sharp chef’s knife, carefully cut the avocado in half lengthwise, starting at the stem and slicing all the way around the pit. Gently twist the two halves to separate them and expose the pit.
- Place the avocado with the pit on the cutting board. Carefully aim the knife at the pit and tap into it. Twist the knife to pull out the pit. Use a wooden spoon or the far edge of the cutting board to dislodge the pit from the knife. Then peel the avocado skin and discard. You can use these avocado halves for stuffing if desired.
- To slice the avocado, place it flat-side down on a cutting board and slice using the tip of your knife.
- To dice the avocado, first slice the avocado halves lengthwise, then rotate the avocado halves and slice them again crosswise to create small avocado cubes.
- To cut the avocado into wedges, slice the avocado halves crosswise to create 4-6 wedges per half.
- To slice the avocado into roses, place it flat-side down on a cutting board and carefully make very thin slices using the tip of your knife, making sure to keep the slices together in a straight line. Gently fan out the avocado slices in a circular pattern to create a rose-like shape.
Notes
Storage: Store any leftovers in an airtight container. They will last up to 2 days in the fridge as long as you add lemon juice, lime juice or anything else with citric acid on top.
Serving Size: Each serving is 1/4 an avocado.
Photo Credit: Erin Jensen
Nutrition
Calories: 80kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 244mg | Fiber: 3g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg