Start with a ripe, but not overripe, avocado. An avocado is ripe with it yields slightly when you press or squeeze it, and it’s overripe when it feels completely mushy. You can still use them, but they will be mushy, brown and even a little stringy. If the avocado is still pretty hard and needs to ripen, you can speed up the process by placing it in a paper bag and leaving it on the counter for a few days.
Start by slicing through the avocado all the way around, lengthwise. I do this by setting it upright on a cutting board, and cutting down until I hit the pit.
Place the half with the pit on a hard surface, take a sharp knife, get all fingers out of the way, and in one quick motion, flick the blade of the knife into the pit. Don’t go too slow, or the knife can either miss the pit entirely and slip off, or it just won’t stick in the pit. You want it in there pretty deep.
Scrape/nudge the pit against the edge of a waste bowl (or your trash container) to get it to fall off the knife. Don’t try to pull the pit off the knife, as it’s round and slippery and hard to get a good grip on it.
Gently insert a spoon into the back of the avocado and ease the green pulp away from the peel. The riper (softer) the avocado, the easier this will be. Just be careful not to puncture the avocado skin with the spoon.