I use avocados a lot in the food I prepare or just eat them as is with a squeeze of lemon and a dash of sea salt. Their creamy texture, makes them a great base for dressings, desserts, sauces, soups and smoothies. They also contain valuable vitamins and minerals (A, B6, C, magnesium, potassium), fiber and healthy fat. Rarely do I use an entire avocado at one time. The problem: when avocados are opened they quickly start to oxidize and turn brown or go rancid. Not only does this impact the taste, but also the nutrition. Not to mention the waste of money.
Check out this YouTube video on ways to keep your opened avocados from oxidizing too rapidly. I have squeezed fresh lemon juice on them and placed in them in a glass bowl and also a combination of lemon juice, placed them in a baggie, and then placed in an airtight jar with fairly good results. According to the test done in the video, placing the avocado in a bowl with onions was the most effective. Bonus: no onion taste or smell! Who knew?
What method do you use to keep avocados from going brown?