It’s so disappointing when you open an avocado and find it is squishy or brown.
If you are finishing a salad and had hoped to add the avocado to it, salvage what you can and mash it with lemon juice, then mix it into the dressing, so that you have an avocado dressing (good extra virgin oil, whether that is olive or avocado oil, garlic, sea salt, black pepper and lemon juice or vinegar). This is particularly good tossed with white bean salads, or with green beans with a little thyme, sweet corn and baby new potatoes with basil, blanched carrots topped with sizzled pine nuts, roasted cauliflower or grilled zucchini and the like. Or spoon it over leafy greens or tomatoes. It may not be the dish you had visualised, but it will have made the most of the usable part of the avocado and created something new.
Here’s a scrumptious salad using this idea. Spring Salad with Feta & Broad Beans