Add the 1 whole ripe avocado pitted and scooped, 1 cup fresh basil leaves roughly torn, ½ cup fresh chives chopped, 3 tbsp extra-virgin olive oil, 3 tbsp lemon juice freshly squeezed (about 1 large lemon), 1 clove garlic roughly chopped, 2 tbsp apple cider vinegar, and ½ tsp fine sea salt plus more to a Blender. Blend on high until completely smooth and creamy, about 30–45 seconds. If the dressing is too thick, add 2 tbsp water to thin dressing one tablespoon at a time and blend again until pourable. Taste and adjust ½ tsp fine sea salt plus more or 3 tbsp lemon juice freshly squeezed (about 1 large lemon) as needed.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

If using 3 tbsp toasted pine nuts or sliced almonds or 3 tbsp toasted pine nuts or sliced almonds for garnish, toast them in a dry Skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately and set aside to cool.