“The avocado is the gateway drug of healthy eating—it’s delicious, plays well with others, and is a brilliant travel partner. Plus, props to the OG superfood for being a convincing reminder that fat can be your ally.
But there’s nothing more annoying than trying to make an Instagrammable piece of avo toast with a rock-hard, bright green avocado. (Or worse: an overripe one that turned to mush in your tote before you even got home from the supermarket.)
To keep your avocado game on point, we tapped Mexican culinary expert Pati Janich to get her expertise on the surefire way to pick the best option…”
Read more here.