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Dicing an Avocado
![Technique Class3E4 1](https://content-images.weber.com/legacy-technique-images/technique_class3e4/technique_class3e4_1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
Cut a ripe avocado lengthwise around the pit and then twist the halves in opposite directions.
![Technique Class3E4 2](https://content-images.weber.com/legacy-technique-images/technique_class3e4/technique_class3e4_2.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Tap the exposed pit with the heel of a chef's knife. It will pull out from the avocado. Carefully push the pit off the blade of the knife.
![Technique Class3E4 3](https://content-images.weber.com/legacy-technique-images/technique_class3e4/technique_class3e4_3.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
You can chop the avocado right in the skin by crosshatching it and then scooping the little pieces into a bowl with a spoon.
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