When I first started working at a deli years ago, I was in charge of the cold sandwiches. A vegi sandwich with avocado was one of the choices. I HATED making that sandwich. The avocado completely intimidated me.
Over the years I've learned a few tricks and the intimidation is completely gone so I thought I'd pass them along to you.
First, start with a ripe avocado. You typically won't find the "perfect" avocado in the store ready to go so serving avocados requires a little bit of planning. You will need to buy a few days ahead of when you'll need them. They'll ripen faster on the counter. I'm told they'll really ripen in a bag but I haven't tried that trick.
This is what a ripe avocado looks like. DARK green that is soft but not squishy.
How to get your pit out...Cut avocado in half, whack with a knife, give a twist of the wrist.
TA DA, out comes the pit. No fuss, no muss.
Take a big spoon and scoop out the yummy avocado.
Here they are ready to meet the fork for some mashing or a knife for slicing.
Now the choice is yours. Mash these babies until they are smooth or if you're like me and like a few chunks you can do that too.