Avocado

• When purchasing avocado, assuming you're going to use it immediately, look for one that dents slightly when you apply pressure to it, and with the end of the stem still on but easy to remove.
• How to cut into an avocado?  With a knife, make a single cut around the avocado, all the way down to the pit, to cut it in half.  Twist the two halves and pull them apart.  One will hold onto the pit; to remove it, hold it pit-side up and make a single chop into the pit with a knife so it sticks in the pit.  Holding the skin side still, twist the knife so the pit loosens and comes out.  Discard the pit.  To remove the flesh from the skin, either scoop it out with a spoon, being careful to leave the flesh in one piece, or peel away the skin if possible.  Alternatively, the flesh can be diced while still in the skin before scooping.
• Cut avocado immediately before using it to avoid browning.  Lemon juice also helps prevent browning.
• If you can only find unripe avocados, you can speed up the softening process by leaving them in a brown paper bag with an apple.

Avocado

Vegetarian recipes with avocado

• Chili with Textured Vegetable Protein
• Chocolate Peanut-Butter Mousse
• Mexican Black Bean Burgers with Tomatillo and Avocado Salsa
• Orzo with Citrus-"Cooked" Veggies, Avocado, and Feta
• Refried Bean Tostadas
• Southwest Caesar Salad with Grillled Tempeh