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Does the balsamic/dressing keep the avocados from browning? This sounds divine, but I have fears of including avocado in my work lunches, due to them oxidizing into something far less appetizing to look upon.
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Quote:
Originally Posted by TabulaRasa
Does the balsamic/dressing keep the avocados from browning? This sounds divine, but I have fears of including avocado in my work lunches, due to them oxidizing into something far less appetizing to look upon.
I really don't know -- she made it right before we ate it. And it didn't last long enough for the avocado to go brown.
I just googled it. Balsamic vinegar DOES have a high acidic level and that's good to keep the avocado from browning.
But, if you don't want to risk it, you could mix the corn and tomatoes separately in one big container; put the dressing in a small container; peel and cut the avocado in half, wrap each half TIGHTLY in plastic wrap, and just cut it up when you're ready to have lunch.
How is it possible that the farmer's market today had exclusively gross-looking tomatoes? What a downer, I wanted to make this.
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