Peeling an avocado is impractical. You cut it in half lengthwise, lever out the seed, put lemon juice in the cavity and eat it with a spoon.
If you catch the avocado at just the right minute, you can slice it in the shell after pitting and the skin will peel right off of the meat.
But it’s a very narrow window of opportunity. :)
I cut mine in half, slap the knife into the pit and remove it. I peel each half.
I use a fork to mash it until there are still some small lumps and then stop.
For each avocado, I add sea salt to taste, the juice from half a lemon and a whole chopped medium to small tomato and mix gently with a spoon.
I can eat it with crackers or just with a spoon.
No onions, no cilantro or anything else.
I got this recipe from a wonderful woman named Birdie at a party long ago. I will be eternally grateful!
... not at all. Using a sharp knife cut the avocado into 4 quarters from the north pole to the south pole. The nut will hold the pieces together. Staring at small point of a quarter at one of the poles, simply peal back the skin all the way. It comes of easily. When the skin is all gone, push in at the top, and the quarters will fall off from the nut, usually intact.