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.

While the 1 cup quinoa rinsed well under cold water in a fine-mesh strainer cooks, whisk together the ¼ cup extra-virgin olive oil, ¼ cup fresh lemon juice from about 2–3 lemons, 2 tsp Dijon mustard, 1 tbsp red wine vinegar, minced 2 cloves garlic minced or pressed, ½ tsp fine sea salt for cooking quinoa, and freshly ground 1 pinch black pepper freshly ground in a Mixing Bowl until fully emulsified. Taste and adjust seasoning — add more ¼ cup fresh lemon juice from about 2–3 lemons for brightness or a pinch of ½ tsp fine sea salt for cooking quinoa as needed. Set aside.

If using sliced ¼ cup sliced almonds toasted, toast them in a Skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately. Prep all remaining toppings: dice the 1 medium cucumber seeded and diced and 1 medium red bell pepper diced, halve the 1 cup cherry tomatoes halved, slice the 2 medium avocado pitted, peeled, and sliced, and chop the ½ cup flat-leaf parsley finely chopped.