I live in Southern California where avocados are abundant and I love guacamole. It is a frequent favorite of mine as a potluck appetizer. I don’t always have time to make it at the last minute so how can I make sure it looks fresh and green when I arrive, and not unappetizingly brown?

The best solution is H20.

Put your guacamole into an airtight container and pour a thin layer of water on the top. About ½ an inch should be fine. When you are ready to serve, pour off the water and stir the guac to absorb any excess water.

Tastes yummy and looks yummy too