Using a sharp knife, slice it lengthwise, all the way around. Twist it slightly to separate the two halves. With a short, chopping motion drive your knife blade into the pit and twist to separate if from the meat of the avocado. Bang it against the edge of the garbage can to remove pit from the end of the knife.
When choosing “ripe” avocados, select ones that are slightly soft but not mushy. When purchasing, if they are greener and harder they are not yet ripe but if they are darker in color (most of the green is gone) they are usually ready to eat. Allow unripe avocados to ripen at room temperature. Avocados, like bananas, should not be stored in the refrigerator.