Avocado Salad Mexicano Recipe
Ingredients
| 1/2 cup western tomato, diced | ||
| 1/2 cup cooked vegetable: green beans or peas | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Green onion | 3 Tablespoon, chopped | |
| Ripe olives | 1/4 Cup (16 tbs), sliced | |
| Blue cheese | 2 Tablespoon, crumbled | |
| French dressing | 1/4 Cup (16 tbs), prepared | |
| Salt | To Taste | |
| Pepper | 1 | |
| 3 or 4 California avocados | ||
| Lime or lemon juice | ||
| Whole ripe olives | ||
Directions
Gently mix tomato, beans or peas,- green pepper celery, onion, olives, cheese and French dressing.
Season to taste with salt and pepper; chill.
Just before serving, cut avocados lengthwise into halves; remove seeds and skin.
Sprinkle with lime juice.
Arrange avocados on salad greens.
Heap marinated vegetable mixture into avocados.
Top each serving with whole olive
Season to taste with salt and pepper; chill.
Just before serving, cut avocados lengthwise into halves; remove seeds and skin.
Sprinkle with lime juice.
Arrange avocados on salad greens.
Heap marinated vegetable mixture into avocados.
Top each serving with whole olive
Chef
