| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | servings | ||
INGREDIENTS
| 2 | Ripe avocado; chunked (2 to 3) | |
| 1 | c | Chopped ripe tomato |
| 1/2 | c | Chopped red onion |
| Leaf lettuce or spinach for baking | ||
| 2 | tb | Mayonnaise |
| 2 | tb | Sour cream |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Tabasco or hot sauce |
| 1/4 | c | Fresh chopped parsley or preferable; cilentro |
INSTRUCTIONS
In a large bowl, blend together mayonnaise, sour cream, lemon juice, salt and Tabasco or hot pepper sauce. Add avocados, tomatoes, onions and parsley and/or cilentro. Toss slightly until well combined. Cover and chill to blend flavors. serve on a bedding of leaf lettuce or spinach leaves, garnished with tomato wedges and/or parsley sprigs. Delicious! Serves either 6 for a side dish or 3 for a main dish serving. Enjoy! Converted by MC_Buster. NOTES : Avocados are ripe when they begin to darken and yield to gentle pressure. Also, when the stem end "pops inch out easily. To remove seed, carefully take a paring knife and cut long-ways all the way around the seed. Twist and remove seed. Then you can spoon out the avocado and dice for this exciting recipe. Converted by MM_Buster v2.0l.
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