[QUOTE=Johnny L.A.;19303167
Mrs. L.A. likes avocado slices on buttered toast with a little salt. [/QUOTE]
That’s pretty much my favorite way to enjoy avocado. Doesn’t need anything else. Even the butter may be overkill.
Mmm, avocado fries
Had 'em once.
I prefer them raw and uncovered.
The very first cat I ever had (as an adult), Odie (named after blues singer/guitarist Otis Rush) LOVED to chase avocado pits. We also had to lock him in the bathroom when we ordered in pizza, or he would’ve eaten the whole thing :eek:
The dreaded pizzawort?
Cut 'em in half and eat with a spoon, after sprinkling with salt and pepper. Either lime or lemon juice works just fine. I like them for breakfast, but they’re pretty expensive up here in Canada.
I have to respectfully disagree with all those calling for additives like salt, pepper, lime, lemon, mayonnaise, Miracle Whip, soy sauce, wasabi, or ketchup. To me, an avocado is perfect as is.
Might I inquire as to the best method for saving the other half for tomorrow?
I have tried wrapping tightly in saran wrap with and without the pit, with little success.
If you’re worried about the brown color then don’t. It doesn’t alter the taste of the avocado.
In a blind taste test, you wouldn’t be able to tell the difference.
For me, storing half an avocado is like storing half a beer or half an ice cream sandwich or half a cheeseburger. It’s an issue that’s never arisen.
Plus, overnight the brown will only go a thin layer down. Just scrape off the surface, and it’s good and green if that’s what you want.
I didn’t learn this until fairly recently, so I’m sharing in case it is news to others:
Whole ripe avocados keep for several days in the fridge. So no more worrying about ripe avocados going bad - if you are not ready to eat them yet transfer them to the fridge when ripe and eat whenever. Works like a charm!
I like my guac with garlic powder, salt, pepper, and a splash of fresh Meyer lemon juice.
I do tacos in the morning – corn tortillas, refried beans, salsa, and an egg. Recently I’ve been subbing avocado for the egg (having both makes the tacos too full) – and it’s fantastic. Much, much tastier! I find myself looking forward to breakfast, when before it was kind of just a chore.
A grilled mozzarella cheese, avocado, tomato and bacon sandwich is a piece of heaven. Multi-grain bread works best
There are 2 kind of people in this world: avocado lovers or avocado haters jajaja 
Im a lover one 
That article is partially correct. Ethylene gas will ripe fruit. I used to order food for the dorms at the University of Texas. Occasionally, we’d have to send back some bananas to be gassed. If bananas are too green, most produce companies will stick them in a chamber which they pump full of ethylene to ripen them up. If you want to ripen a tomato, banana, or avocado, put it in a paper bag with a pear or apple. Those two fruits are the big ethylene gas producers. Not bananas. Likewise, if you’ve got berries that you don’t want to go bad quickly, make sure they’re far away from your apples and pears.
I just got back from Mexico City, where I was introduced to chicharrones con guacamole. I may never use corn chips again!
Cut in half and dusted with sea salt and chile powder is pretty good, too.
thanks for the tips. I will disregard the brown next time I save one. A whole avocado is a lot for one person with the rest of dinner (IMHO, I know some of you disagree) and Mr. J is still working on the avocado love. He’ll get there.
Thanks to this thread, I just bought four avocados and a tub of guacamole.
So, here’s a question. What would you do if you had avocados and sour cream and wanted to make a nice topping for a baked potato?