Well here’s some mind-blowing news for your Monday: You’ve been slicing avocados wrong. Since the way you’ve been doing it has probably always seemed to work just fine, chances are you had no idea you weren’t doing it correctly. In fact, you probably didn’t even realize there was a right way vs. a wrong way.
But surprise! There’s a much easier way to slice avocados, and you deserve to know about it. Seventeen brought this revelation to our attention, and we’re pretty happy about it. Because salad is about to get so much easier.
Here’s how it’s done:
Instead of slicing the avocado lengthwise, cut it in half, crosswise, around the pit.
Take out the pit as you normally would — either by gently squeezing the avocado half until the pit falls out, or by (carefully!) shoving a knife into it so you can pull it out.
After you’ve successfully taken out the pit without slicing your fingers off, peel away the skin using your hands or by scooping out the avocado. And then here’s where the magic happens: Slice the avocado into thin rings. You can also cut the rings in half for a smaller, bite-sized salad topping.
If you’re making guacamole or a sauce where perfect slices are irrelevant, then by all means, continue squishing the avocado halves until all the insides falls out in a beautiful, organized mess.
But if the presentation matters, try switching up your process to see if the people you’re cooking for are super impressed. If they’re not, then they obviously don’t care about avocados or you. Just kidding. Sort of.
Or, you know, if the way you’ve been slicing avocados for your whole life totally works for you, then keep doing that. It’s your life.