chef's note
Hass is the name of the smaller avocados with rough, pebbled skin. They’re ripe when the skin is almost black. When using them for kebabs, avocados should be ripe but still a little firm or the pieces will not stay on the skewers. An avocado is at its ideal ripeness when the skin “gives” a little when you press it gently with your thumb.
To open an avocado, lay it on a cutting board and carefully pierce the stem end with a sturdy, sharp knife. Then, keeping the knife still, roll the avocado through the blade, from top to bottom and then around and back up to the top on the other side (cutting lengthwise). Remove the knife and gently twist the avocado halves apart; the pit will remain in one half. Holding that half in one hand, slide a spoon between the pit and the fruit and scoop the pit out. Cut the avocado halves in half again, lengthwise from top to bottom (you’ll have 4 long quarters). Turn over and, from thin end to thick end, pull the skin away from the fruit.
Avocados are high in Vitamins C and E, heart-healthy monounsaturated fats, Vitamin K and folate.
Cilantro substitute sources: