Avocados contain heart-healthy, monounsaturated fat and are loaded with antioxidants and potassium (more per serving than bananas). Add their buttery texture and mild, nutty flavor to sandwiches and salads, in addition to guacamole. To easily dice, start with an eight- to 10-inch chef's knife. Insert it into the top where the stem was (it will be a darker area), and gently press down until you reach the pit. Then follow the tips below.

1. With the knife steady, rotate the fruit so the knife travels around the pit, cutting the entire avocado.

2. Remove the knife, then slowly and gently twist the two sides away from each other to separate.

3. Strike the pit, and pierce it with the blade. Then twist and remove the knife; the pit will come with it.

4. Use the knife's tip to pierce the flesh in horizontal and vertical rows. Be careful not to cut through the skin.

5. Remove the meat gently with a spoon. To prevent browning, squeeze lemon juice on the flesh.

Try these recipes with avocados

Guacamole
Southwestern Falafel with Avocado Spread
Citrus-Glazed Scallops with Avocado Salsa
Black Bean Burritos with Avocado
Gazpacho with Avocado and Cumin Chips

In Season: Avocado
Be an advocate for avocados.