There are so many different varieties of avocado, ripening throughout the year, that there is almost always at least one kind in season.

To store avocado:

Avocados are ripe when soft to the touch.  It's a subtle thing - it should just give slightly, like a ripe peach.  If it is too soft it is too ripe - don't buy it. Brown spots on the inside of an avocado are not pretty but perfectly harmless - unless it's all brown which is too ripe and yucky!

If it is not ripe when purchased (and they are usually not) leave on the kitchen counter until ripe and then refrigerate. It will keep several days in the refrigerator. 

To remove an avocado pit: 

Cut it in half around the pit and twist halves - they come apart neatly.  Remove pit by inserting a medium-size spoon gently under the entire avocado, on the large end, as if you are lifting the avocado out of the shell. You will see the pit loosen; just tip the avocado over and it will fall out.   Remove each half by scooping, carefully, with a large spoon.  
You can also whack it with the blade of a sharp knife (embedding the blade in the pit) and twist, but this runs the risk of cut fingers and/or hands.

To slice an avocado:  

You can slice the avocado in the shell (not cutting through shell) and remove slices with a big spoon; doing slices or cubes.   Or you can carefully remove it with a large spoon, and slice, chop or fill as desired.

To store a cut avocado:

Leave the unused portion or half of avocado in the skin.  Sprinkle with lemon juice, wrap tightly in cling film and store in the fridge, cut side down, on a plate.  Use within 2 days.  

   For recipes see First Courses: Salads; Eggs

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