Avocado help
kathdela
Posts: 148 Member
So I made an avocado egg salad with an avocado that was a bit too ripe. The recipe made enough for 6 sandwiches and I put all the leftovers in tupperware in the fridge. After roughly 2 hours ALL of them looked grey and kinda gross. Everything I find says it's best if eaten the day it's prepared. I'd love to have this for lunch a lot, but I just don't have the time in the mornings to prepare it every day.
Is there ANY way to keep it from getting so gross and lasting maybe a solid 4-5 days so I can make a lot ahead of time and have it for lunches?
Will lime juice keep it from looking like wet dryer lint?
Is there ANY way to keep it from getting so gross and lasting maybe a solid 4-5 days so I can make a lot ahead of time and have it for lunches?
Will lime juice keep it from looking like wet dryer lint?
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Replies
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avocado will never last that long in the fridge if it's been cut/mashed.
Do you have time to just make the egg part of the salad and then add the avocado right before you plan to eat it?0 -
add some lemon or lime juice to it. It keeps it looking fresh.0
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So I made an avocado egg salad with an avocado that was a bit too ripe. The recipe made enough for 6 sandwiches and I put all the leftovers in tupperware in the fridge. After roughly 2 hours ALL of them looked grey and kinda gross. Everything I find says it's best if eaten the day it's prepared. I'd love to have this for lunch a lot, but I just don't have the time in the mornings to prepare it every day.
Is there ANY way to keep it from getting so gross and lasting maybe a solid 4-5 days so I can make a lot ahead of time and have it for lunches?
Will lime juice keep it from looking like wet dryer lint?
Lime juice will keep it looking fresh for maybe a day. MAYBE.
Unfortunately, there is no magic trick here. If you only use half the avocado, you can keep the other half with the pit still in it for a couple days. Otherwise, I would just bring the salad components with you to work and make it there.0 -
I could probably do that. Only problem is that the recipe calls for one avocado split into 6 different portions. So I'd still run into the problem of keeping the avocado green.0
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So I made an avocado egg salad with an avocado that was a bit too ripe. The recipe made enough for 6 sandwiches and I put all the leftovers in tupperware in the fridge. After roughly 2 hours ALL of them looked grey and kinda gross. Everything I find says it's best if eaten the day it's prepared. I'd love to have this for lunch a lot, but I just don't have the time in the mornings to prepare it every day.
Is there ANY way to keep it from getting so gross and lasting maybe a solid 4-5 days so I can make a lot ahead of time and have it for lunches?
Will lime juice keep it from looking like wet dryer lint?
Lime juice will keep it looking fresh for maybe a day. MAYBE.
Unfortunately, there is no magic trick here. If you only use half the avocado, you can keep the other half with the pit still in it for a couple days. Otherwise, I would just bring the salad components with you to work and make it there.
Alright, well worth a shot anyway.
Thanks
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I get that, I can do that, but then I'd have to use less than a whole avocado. So it'd be opened up. But I can probably just do what you all said and prep the eggs ahead of time and then use quarters or halves of the avocado at a time and hope the rest of the avocado doesn't get gross.
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I get that, I can do that, but then I'd have to use less than a whole avocado. So it'd be opened up. But I can probably just do what you all said and prep the eggs ahead of time and then use quarters or halves of the avocado at a time and hope the rest of the avocado doesn't get gross.
As long as you cut out the wedges, or the half that you need, and keep the pit intact, you will be able to use that avocado for a couple of days. Just take a lemon/lime wedge and run it over the open cut part.0 -
Perfect. Will do. Thanks!
I get that, I can do that, but then I'd have to use less than a whole avocado. So it'd be opened up. But I can probably just do what you all said and prep the eggs ahead of time and then use quarters or halves of the avocado at a time and hope the rest of the avocado doesn't get gross.
As long as you cut out the wedges, or the half that you need, and keep the pit intact, you will be able to use that avocado for a couple of days. Just take a lemon/lime wedge and run it over the open cut part.
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Perfect. Will do. Thanks!
I get that, I can do that, but then I'd have to use less than a whole avocado. So it'd be opened up. But I can probably just do what you all said and prep the eggs ahead of time and then use quarters or halves of the avocado at a time and hope the rest of the avocado doesn't get gross.
As long as you cut out the wedges, or the half that you need, and keep the pit intact, you will be able to use that avocado for a couple of days. Just take a lemon/lime wedge and run it over the open cut part.
No prob!
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It oxidized. There are a few methods to prevent that, more or less.
A ghetto version I do is to put the avocado mash in a tupperware, tamp it down so it's flat, add a thin layer of lemon juice on top, and then plastic wrap right on top of the juice. Then fit the lid on.
another is where I'll bust out my vacuum sealer, make a bag, fill it with C02, put the avocado mash in it, then seal it. Another option is just to purge the air out of the tupperware, but that only lasts until you open it again.
I also believe there is a benefit from mixing in a little citric acid powder.0
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