Avocados are a rich source of vitamins and minerals including vitamin E and potassium. In addition, they increase the absorption rate of other nutrients when consumed at the same time. Add them to your lunch choices for a healthy midday meal. They present a challenge when being stored for several hours because the avocado flesh has a tendency to turn brown after being exposed to air. Handle the packaging of your avocado correctly to avoid this unappetizing appearance.
Rinse the exterior of a chilled avocado and dry it thoroughly.
Place the avocado in a plastic zipper-top sandwich bag and close.
Include a paring knife in your lunch box for cutting the avocado at lunch time.
Put the avocado near an ice pack in your lunch box to keep it cool until it can be cut and eaten.
Peel a chilled avocado, remove the seed and cut the avocado flesh into the size chunks you wish.
Sprinkle the avocado pieces with lemon juice or substitute lime juice.
Place the avocado pieces in a plastic zipper-top sandwich bag and close.
Place on, or near, an ice pack to keep the avocado pieces chilled until lunch time.
Scoop guacamole in a small container and lay a small square of plastic wrap directly on the surface of the guacamole. Apply a tight-fitting lid. Chill the container of guacamole well before adding it to the lunch box and keep it chilled with ice packs.
Taking a knife in your lunch box to cut a whole avocado at lunch time is only suggested for those whose lunch areas permit them. Schools have zero-tolerance rules for knives as do some workplaces.
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