| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Grains | Appetizers, Beverages, Cheese, Fruits/nuts | 4 | Servings | |
INGREDIENTS
| 2 1/2 | oz | Roquefort cheese |
| 1 | T | Minced fresh parsley |
| 3 | T | Olive oil |
| 3 | T | Fresh lemon juice |
| Salt | ||
| Freshly ground white pepper | ||
| 2 | Avocados | |
| Boston lettuce leaves | ||
| Sliced ripe olives |
INSTRUCTIONS
Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. Garnish with olives. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 343
Calories From Fat: 295
Total Fat: 34.1g
Cholesterol: 5.5mg
Sodium: 391.2mg
Potassium: 569.6mg
Carbohydrates: 11g
Fiber: 7g
Sugar: 1.6g
Protein: 2.7g