Rachael Ray’s Easy Trick For Dicing Avocados For Guacamole

Smushing your avocados through a wire rack is an excellent technique for any recipe that calls for diced avocados, or where you’ll be further mashing them. It’s especially great for dishes like guacamole, avocado toast, and avocado-based dressings and sauces. Because this hands-on approach isn’t an exact science, you’ll end up with some uneven pieces and chunks that aren’t perfectly square — so it works best for when the shape and appearance aren’t all that important. It’s great for avocados that will be topped on tacos, wrapped into burritos, or blended up into a scrumptious avo-pesto.

While fellow celeb chef Ina Garten’s tip for achieving the chunkiest guacamole is to chop and mix using a knife, Rachael Ray’s rack hack cuts out the middleman so to speak, producing beautiful guacamole-ready chunks in one fell swoop. Less reliance on a sharp knife also makes the task of cubing avocados more of a kid-friendly task.

For something a bit different, try grilling your avocado for a game-changing guacamole upgrade. A light coating of olive oil, a bit of salt, a sprinkle of paprika, and a few minutes on the grill is all it takes. Charing avocado with heat and smoky spices will make it even more flavorful, and the softened fruit is even easier to squish through gaps on your rack.