I often use mashed avocado on sandwiches in place of or in addition to mayonnaise. I love an avocado half stuffed with tuna, lobster, or crab salad. And I consider it asnecessary to a good salad as leafy greens.
I recently learned a few tidbits about avocados:
- to speed ripening, put inside a brown paper bag in a warm oven
- to retard ripening, refrigerate immediately
- to keep a cut half from browning, place on top of coarsely chopped onions in a sealed container
I figure that even if the onion method doesn't work and the avocado does turn brown, I can always mash it up with a little honey and smear it on my skin. Avocado never goes to waste in this house.