The first time I ever saw someone cutting avocados, I had ordered tableside guacamole at a restaurant. The server sliced the fruit in half, removed the pit with a knife and then spooned the fruit into the bowl. I saw countless people do it this way—Food Network Channel stars, cookbook manuals and my own parents. I always figured that scooping the fruit from the flesh was the only way to do it.
Using the spooning method I’d always adopted, you actually miss out on some of the most nutritious parts of the fruit called the carotenoids. These antioxidants are found in the avocado’s leathery outer layer that forms the darker shade of green. When you use a spoon, you often press this layer into the skin and leave it inside the shell, eventually throwing away the healthiest part. That’s the stuff that will make these healthy avocado recipes really shine.
Luckily, our Test Kitchen knows of a better way. This method makes it easy to peel the skin from an avocado, keeping all of those nutritious carotenoids intact.
How to Cut an Avocado
What You’ll Need
- Ripe avocado
- Sharp kitchen knife. (In the market for a new one? Check out our guide.)
Step 1: Cut the Avocado Into Quarters
Cut into the ripe avocado stem to stern until you hit the seed. Repeat to cut the ’cado into quarters.
Step 2: Give It a Twist
Twist to separate.
Step 3: Remove the Seed
Pull out the seed. While traditional methods suggest removing the seed with a sharp knife, we’ve found this is a much safer alternative when dealing with a wobbly avocado.
Step 4: Peel
Pull the skin back like a banana peel.If the avocado is ripe, the skin should separate cleanly. Not only do you get the most of the fruit, but you don’t even need a spoon to do it!
Even though it might seem strange to peel an avocado, the added carotenoids should delay your avocado from browning—the ultimate guacamole hack. See other ways to keep avocados from turning brown.
50 Nifty Recipes to Make With Avocado
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Avocado Crab Boats
These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon
Chicken Skewers with Cool Avocado Sauce
I'm always looking for lighter recipes to take on tailgate outings. This one is quick and easy to marinate and take along. It's also great tasting and a family favorite. —Veronica Callaghan-Glastonbury, Connecticut
Blackened Catfish with Mango Avocado Salsa
A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
My Favorite Avocado Salad
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts add a great crunch, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
Avocado Salsa
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Slow Cooker Chicken & Black Bean Tacos
My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Lime Avocado Hummus
My mash-up of guacamole and hummus is light and bright, but also rich and satisfying. Serve with chips and veggies or as a cool sandwich spread. —Andreann Geise, Myrtle Beach, South Carolina
Mexican Layered Salad
Here’s another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It’s a slightly different version of the traditional layered salad.—Joan Hallford, North Richland Hills, Texas
Chicken Tacos with Avocado Salsa
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California
Grilled Steak Salad with Tomatoes & Avocado
My family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia
Avocado Goat Cheese Truffles
Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
Tomato & Avocado Sandwiches
I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. They're all ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
Shrimp Salad with Cilantro Dressing
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Baby Kale Salad with Avocado-Lime Dressing
We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. —Suzanna Esther, State College, Pennsylvania
Southwest Hash with Adobo-Lime Crema
Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Slow Cooker Chicken Taco Salad
We use this super duper chicken across several meals including tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. —Karie Houghton, Lynnwood, Washington
Chipotle Lime Avocado Salad
I use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. —DJ Cavem, Denver, Colorado
Greek Sausage Pita Pizzas
I turned my favorite sandwich into a pizza. It's great for lunch or dinner but don't forget it when you're having a bunch of people over. It makes a great appetizer, too. —Marion McNeill, Mayfield Heights, Ohio
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Southwestern Eggs Benedict with Avocado Sauce
I frequently make this spicy spin-off of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual Hollandaise sauce. —Kara Scow, McKinney, Texas
Potato Salad with Kalamata-Hazelnut Vinaigrette
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
Grilled Mango & Avocado Salad
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! —Amy Liesemeyer, Tucson, Arizona
Skinny Cobb Salad
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Loaded Grilled Chicken Sandwich
I threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you're in a rush, microwave the bacon. Just cover it with paper towel to keep it from splattering too much. —Dana York, Kennewick, Washington
Bacon Avocado Salad
Everyone in my family loves this bacon avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
Avocado Quesadillas
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
Grilled Flank Steak with Summer Relish
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
Salmon Burgers with Tangy Slaw
I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas
California Club Pizza
You can use your favorite store-bought pizza dough or make your own for this West Coast-inspired pie topped with tomato, avocado and sprouts. —Taste of Home Test Kitchen
Avocado Fruit Salad
This dish is simply delish. I'm glad a friend gave me the recipe. My family loves it...and so do I.—Mildred Sherrer, Fort Worth, Texas
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
Turkey Sloppy Joes with Avocado Slaw
Sloppy Joes are a suppertime staple, but my friends always say this avocado slaw makes them seem brand new. The creamy, tangy slaw tastes perfect with the savory sandwich filling. Try them—you’ll agree! —Jacyn Siebert, Walnut Creek, CA
Chunky Mango Guacamole
When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add avocado just before serving. —Diana Nienberg, McComb, Ohio
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir Kansas
Avocado Sandwiches
Try my avocado sandwich for an exciting flavor twist on grilled cheese. The avocados make them extra creamy. —Deborah Williams, Peoria, Arizona
Cornmeal Catfish with Avocado Sauce
When I was growing up in California, my mother made catfish quite often, and it was always a hit. Now I cook it with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. —Mary Lou Cook, Welches, Oregon
Greek Stuffed Mini Potatoes
I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia
Salsa & Scrambled Egg Sandwiches
Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
Mexican Shrimp Cocktail
It's up to you how to enjoy this cocktail—eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin
Avocado Bean Dip
I love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. —Raquel Haggard, Edmond, Oklahoma
Bacon, Egg & Avocado Sandwiches
My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Avocado Endive Cups with Salsa
I jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware
Lemon Cranberry Quinoa Salad
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for cranberries, cilantro for parsley, and lime for the lemon juice and zest. —Mary Shenk, Dekalb, Illinois
Chicken Quinoa Bowls with Balsamic Dressing
I love this recipe because its simplicity allows me to spend time with my family, while not sacrificing on health or flavor. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina
Peachy Jalapeno Guacamole
Fresh jalapenos and summer-ripe peaches give this creamy guacamole so much flavor. It's got a little kick, but I love that it's not so spicy it burns off my taste buds! —Colleen Delawder, Herndon, Virginia
Ham and Avocado Scramble
Hearty ham, creamy avocado and a hint of garlic—this winning egg dish has all the makings for a breakfast, lunch or dinner. —Elisabeth Larsen, Pleasant Grove, Utah
Fresh Mozzarella and Tomato Salad
A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. —Lynn Scully, Rancho Santa Fe, California
Feta Frittata
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California
Grilled Guacamole
If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
The post How to Cut an Avocado appeared first on Taste of Home.
Emma B. Kumer