I have an avocado that I'm going to cut into tonight, but I'm only using half of it. If that. I just need a few slices for a tortilla wrap I'm making.
Normally when I cut an avocado and only use half of it, I leave the pit in the unused half and that helps preserve it for a while. But what about the pieces of avocado from the OTHER half that I won't be using? I've tried the lemon juice trick before and that doesn't really work all that well and I don't want to eat a whole half of an avocado, but I don't want to waste what I'm not going to eat.
What do you do, tried and true, to keep avocado from turning brown?