Because avocados are prized for their creamy texture and delicate, healthy fats, culinary experts advise against pairing them with excessively overpowering or abrasive ingredients that mask their flavor—such as artificial liquid smoke, overwhelming amounts of white distilled vinegar, or low-quality commercial oils. Additionally, exposing cut avocados to air without an acidic inhibitor (like lime or lemon juice) causes rapid enzymatic browning.