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
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.
Gently twist the two halves to separate them and expose the pit.
Use a paper towel to hold the avocado half with the pit. Carefully aim the knife at the avocado pit and tap into it. Use enough force that the knife wedges into it, but not all the way through.
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.
Slice or score the flesh of the avocado without cutting through the peel. Then using a spoon, scoop out the avocado from the peel.
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.
Nutritional Data: The information below is an automated estimate for the avocado alone assuming each serving is 1/4 an avocado. It could vary based on the size and weight of the avocado used.
Photo Credit: Erin Jensen
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