You’ve seen it. The sad, brown-edged avocado slice on your sandwich. The restaurant guacamole that tastes more like lime than avocado. The half an avocado in the fridge that was perfectly green yesterday and is a brown disaster today. None of that has to happen. Nobody ever taught you the right way.
Avocados are not difficult. They just have rules, and once you know them, you’ll never waste one again.
In this course you’ll learn to handle an avocado safely — no more white-knuckling a knife at slippery flesh — get every bit of usable fruit out of it, store it so it stays green for days, and finish with the guacamole you’ve always wanted to make. The real one. Five ingredients. No shortcuts.
What you’ll know when you’re done:
- How to cut, peel, and extract an avocado without hurting yourself or wasting the flesh
- Why the skin is your best storage tool — and what to do when you don’t have it
- The vacuum sealer trick that keeps a cut avocado green for three days
- What actually belongs in guacamole — and the short, firm list of what doesn’t
- Two methods: quick bowl technique for any night, molcajete for when you mean it
Five dollars. Every avocado you buy from here on out is money well spent.
When you know how to work with an avocado, you can make wonderful things like our Baked Salmon Sushi Stack, Ceviche, and of course, Guacamole.
Course Information
$5.00 one time – regular $11.00
FAQ
Do I need a molcajete to take this course?
No. There are three tracks — a quick bowl method, the traditional molcajete method, and a scaled-up version for parties using a food processor. Use whichever fits your kitchen.
I already know how to cut an avocado. Is this course still worth it?
Probably more than you think. Most people know one way to open an avocado — this course covers two, plus what to do when an avocado doesn’t cooperate: flesh stuck to the pit, blemished skin with good fruit underneath, and how to tell before you even cut it open.
Is this just another “add lime and garlic” guacamole recipe?
No — and that’s the point. Most guacamole recipes online get it wrong. This course teaches the authentic method: no lime, no garlic, and the real reason why, backed by the food history behind it.
What’s this about Aztec history in an avocado course?
Lesson 0 covers where avocados actually come from — Aztec varieties documented in the Florentine Codex, and how the Columbian Exchange shaped the ingredients we think of as “traditional” guacamole today. It’s the kind of depth you won’t find in a five-minute recipe video.
Will this actually save me money / avocados?
Yes — proper storage technique (including vacuum sealing) is covered specifically so a browned, wasted avocado stops being a normal Tuesday.
It’s $5. What am I actually getting for that?
A complete, no-fluff walkthrough: knife technique, two safe methods for getting the avocado open and the pit out, real troubleshooting for avocados that don’t behave, storage that works, and three ways to build guacamole — from everyday to traditional. Cheaper than the avocados you’ll stop wasting.
Who is Teaching Avocado 101?
Course Instructor
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Lessons in Avocado 101
Handling an Avocado Safely
A quick look at what’s actually inside an avocado, and why so many people white-knuckle a knife when they get near one.
Choosing the right knife, then the cut and twist that opens the avocado clean.
Two safe ways to get the pit out, and what to do when the avocado doesn’t cooperate.
Scooping technique, the stringy-fiber problem, and how to salvage flesh that’s a little too firm or a little too far gone.
Storage
The skin you were about to throw away is your best short-term container — and how the vacuum sealer extends that even further.
What Belongs in Guacamole
The short list of what actually belongs — including the one seasoning blend that’s been non-negotiable for 30 years.
Methods to Make Guacamole
Important Notice
Cutting into an avocado involves some sort of sharp instrument – a knife. This course recommends the correct knife to use. Please be sure whatever knives you use are sharp.
