Appetizer Quickie: Marinated Avocados

Here’s an “Appetizer Quickie”… Simple, Fresh, Marinated Avocados. A few perfectly ripe avocados (black skin and slightly yielding to pressure but still somewhat firm) and some pantry staples make this a go-to appetizer that you can always have at the ready!

AN AVOCADO TUTORIAL

The best way to cut into an avocado (without getting your hands unintentionally given an avocado manicure treatment) is to, using a large knife, cut the avocado lengthwise.

Hit the pit with the knife butt

To remove the pit, hold the avocado half with one hand keeping fingers clasped together and, using the butt of the knife blade, hit the pit with slight effort embedding the blade in the pit.

Twist & pull the pit out with the knife

Twist to release the pit from the avocado and then push the pit off the blade with your thumb.

Score the meat of the avocado gently with the tip of the knife

You can then use just the tip of the knife to slice or cube the avocado with very slight pressure, making sure not to pierce the skin (a butter knife will even do this if you are worried about cutting through the skin).

Scoop out the avocado meat with a large spoon

Then use a spoon to go between the meat of the avocado and the skin to release the slices or cubes into a bowl. Not a morsel of avocado on you!!