Here’s my quick tip, for keeping your avocados from browning, when preparing and mixing salads, spreads, buffets, charcuterie ahead of time.

Cut your avocado how ever you plan on serving it— sliced, cubed, diced— and run all the surfaces under cold water. Just as if you were rinsing off individual berries. Shake to remove excess water, and plate however you want.

Not sure why it works so well, but it does!