Working with avocadoes can be very messy, but my technique is very easy and neat. Halve an avocado lengthwise and remove the pit. Hold one avocado half in the palm of your hand and with a paring knife, slice parallel lines lengthwise, about 1/2 inch apart, cutting down through the flesh just until you touch the avocado skin. Now if you want cubes, cut crosswise lines the same way.
With a soup spoon placed right under the skin, scoop out the flesh (already in ready-to-use slices or cubes!). Repeat with second half. This can be done an hour or so before use, without the avocado turning dark.
To create those lovely decorative avocado 'fans', cut a half into thin slices(not cubes) and when you remove the entire half from the shell with your spoon, separate a section of 3-6 slices, keeping the stem end together and the bottom part gently pulled out into an overlapping 'fan' of slices.
Jump back, Martha!!
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.