How To Properly Slice an Avocado

Like the old cliche goes, “there’s more than one way to skin a cat.” For the most part, when you’re in a kitchen you can replace the word “skin” and “cat” with just about any technique and the statement would hold true. Properly slicing an avocado is no different, however, here is the method that I find works best for me.

Start by cutting around the avocado lengthwise. See how I’m holding the avocado in my hand there, that is very naughty and unsafe. If you decide to follow my bad example, just try not to let the knife slip and slice your hand open. Next, twist the avocado open and very carefully “hack” the bottom portion of your chef’s knife into the pit of the avocado. Simultaneously twist the knife with one hand and the avocado with the other hand to release the pit from the flesh. Eject the avocado pit off your knife as shown in the picture above.

After safely ejecting the pit of the avocado from your chef’s knife, gently peel back the skin of the avocado. I prefer to do this with my hands instead of using a spoon to scoop it out because it allows the avocado to maintain its shape and will give you a better yield. Place the peeled avocado half pit side down, and using your guide hand properly, slice the avocado into thin slices. Season with salt, fresh cracked pepper, olive oil and a little lemon juice (to cut the fat and also to prolong oxidation).

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