Love, love, love avocados. The trick is finding the right ripeness - not too hard, but never squishy. Press gently on the outside of the avocado with your thumb. It should give just slightly. See the instructions below to check by the "belly button". I prefer the thumb test.Yield: 1/2 avocado per person
|1/2||avocado for each person|
|sea salt, to taste|
1. Pick the Perfect Avocado. This can always be tricky, but when it comes to an avocado rose, you will actually want an avocado that is a little more firm. If it's too ripe, you'll run the risk of it falling apart or having brown spots. Really ripe avocados are great for guac, not so great for avocado roses. Tip: A nealry ripe avocado's "belly button" if you will, will be green underneath when gently pulled off. A ripe avocado, for guacamole, will be slightly brown and will fall off easily.
2. Cut the avocado lengthwise and gently peel off the skin. The perfect avocado will be firm enough to do so. It's very important that you don't scoop the avocado out of the skin, as you would while making guacamole. This will leave you with a dented avocado. You need to pull the skin off piece by piece to keep the avocado smooth. Obviously, remove the pit as well.
3. Slice Evenly Across. Lay the avocado down and begin slicing it thinly and evenly from one side to the other. Move slowly enough to make sure you aren't bringing up any pieces on the knife.
4. Slowly Fan Avocado. Create a semi-circle by fanning the slices out. Make sure the slices are still touching one another on the sides, but don't be afraid to really spread them out for a larger, more spiraled avocado rose.
5. Spin into a Rose. Slowly cupping the sides, continue to gently spin the slices into a rose. Make sure it's tight enough that the outer edge of the rose stays neatly on the sides. However, you want it to look like a rose, (kinda) so keep it loose enough to keep the blossoming effect. Tip: Use a little lemon juice to keep the rose from browning. And remember to move it with a spatula if you are plating it or placing it atop a salad, or piece of toast. Tip: It helps if your cutting board is a little damp.