can the blended avocado portion be made and refrigerated the night before? Worry about the avocado turning Ning brown

When I make guacamole, I cover it with plastic wrap, that is the only thing I have ever found to prevent browning.

The ONLY way I have found to prevent browning is to submerge an unused avocado half in a glass of water. Shake gently to dislodge any air bubbles. It does work for me where anything else such as rubbing with lemon juice or covering with plastic wrap to seal out the air has not.

You probably can but it will require you to find an avocado that doesn't oxidize quickly.

From my experience bacon and Hass avocados are prone to browning very quickly. The Hass avocados from my town's farmers market are a mix of fruit that is resistant to oxidation and fruit that browns pretty quickly; when I'm lucky a cut half can live in the fridge for days without significant browning on the exposed surface.

I do know that Sir Prize avocados are very resistant to browning so that would be the cultivar I would try to use if I attempted to make the avocado liquid the night before. Unfortunately the Sir Prize growing season is over in my area (SF Bay Area).

I forget what Zutano avocados do. My usual farmers market stand did not offer this cultivar this season. There are other cultivars that I have run into from time to time but I have no memory of their anti-browning powers.