@lioness
Hmmm, I don't eat avocados all that much. It is a problem for another diagnosis I have. You might have to check with an avid avocado user.

Hi hopeful

I eat avocados all the time, but only the Hass (smaller kind) The large ones that are not Hass are completely different. For breakfast I love to mash half a cado seasoned with S &P and spread it on sprouted wheat toast and then drizzle lightly some raw honey over it. Very filling. I also stuff them with tuna or salmon salad (canned). For stuffing I use the slightly bigger Hass which Sprouts carries only because you can get more in them. You can slice up in a salad or just put it on sandwiches or burgers. I have also grilled them lightly on a skillet and often have alongside eggs or diced right in scrambled eggs. Avacados need the s &p and garlic or onion salt as they don’t have much taste by themselves. I have mashed half mayo and half avacado to make a spread.

If you eat half an avacado, wrap the other half and refrigerate but eat the next day and just scrape off any brownish parts. I buy when on sale and refrigerate the ripe ones to last longer. I wash my cados in soapy water before cutting as they are really manhandled in the supermarket.

Regards from Mary and eat dem cados!

@lioness. I saw a recipe recently where avocado was used instead of mayo in tuna salad. I’m sure it would be good with egg salad too. I love to put it on a low carb whole wheat bagel or a whole wheat mini bagel. I put in salad a lot too.
They have a short time when they are ready to eat, I end up discarding many because they are suddenly over-ripe. I feel no need to add anything to them.

I like @imallears suggestions too. Speaking of storing them, if you have guacamole leftover, smooth it out and put water on top of it! When you are ready to use it just pour the water off and stir the guacamole, it is supposed to be as good as fresh. I have not tried this myself, I read it last week.
JK