Avocados in the Buff

March 22, 2010 § 1 Comment

If you are like me and taste an avocado of the perfect ripeness at the market, you want to buy a million pounds of them, bring them home immediately, and bathe in their richness and yumminess.  Fortunately, I do not always act on my avocado impulses.

This recipe is my tribute to the perfect avocado — without the perversion of any other flavors.

Don’t get me wrong, I love a colorful guacamole, but sometimes you just have to praise the avocado in the buff and celebrate its moment of perfect ripeness.


– 3 avocados

– 1 lime (or lemon, if you prefer)

– salt

Step 1: Halve the avocados with a sharp knife.

Step 2: This is a super secret avocado cutting trick, so don’t go telling everyone.  Score the avocado half in a criss-cross (jump! jump!) fashion so that you cut all the way to the skin, but without puncturing the skin.  Next, gently lift out the pieces by inverting the avocado half as if it were a suction cup.  The pieces will start to almost fall out and you could help them along with your hand or a knife.

Step 3: Place the cubed avocado into a bowl, add a lime, and salt to taste.  Wipe the sweat off your brow — I know this was a tough one!

Enjoy the avocado in its pure unadulterated nudity.


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§ One Response to Avocados in the Buff

  • Chelsea says:

    Mark and I have been eating homegrown avocados with just a dash for salt and pepper. They are perfect and 100 times better than store bought avocados.

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