Cut each avocado in half, remove the pit, and scoop the flesh into a large bowl. Discard the skins.

Pour 2 tablespoons fresh lemon juice over the avocado flesh. This is the key step — the acid prevents browning and keeps your frozen avocado vibrant green.

Add 0.3 teaspoons salt (optional) if desired. This enhances flavour and makes the frozen slices more versatile straight from the freezer.

Mash everything together with a fork until smooth. A few small chunks are totally fine — this doesn't need to be perfectly smooth like guacamole.

Lay a sheet of parchment paper on a flat baking tray or cutting board. Spread the mashed avocado into an even rectangle or circle, about 1–1.5 cm thick. Think of it like spreading cake batter.

Transfer the tray to the freezer and freeze until completely solid.

Once frozen, use a sharp knife to score and slice the avocado slab into individual portions — wedges, squares, or strips, whatever size works best for how you'll use it.

Transfer the slices to a zip-lock freezer bag or airtight container, separating layers with small parchment squares to prevent sticking. Store for up to 3 months.