Slicing an avocado seems like such an easy task — until you gotta deal with ripeness and that rock of a pit. Getting the pit out can be treacherous; I sliced my index finger just the other day for like the 8th time when a not-sharp-enough knife skidded off the pit, landing on my skin instead. But now I’ve discovered a much easier way, which also gets you picture-perfect slices every time.
Rather than halve the avocado lengthwise, halve it crosswise, around the pit. If the avocado is ripe, at this point you can simply give the avocado a gentle squeeze and the pit will drop right out. No dangerous knife-wielding necessary! But the real magic comes once the pit is outta there.
You scoop out the avocado from the peel (or use your hands to actually peel the two halves if you’re a perfectionist), then slice the avocado into rings.
At this point you can top your salad or sandwich with the rings or you can halve them, which is my preference so that you get nice thick gorgeous slices like these:
