| 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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