| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
|
Avocados |
| 1/4 |
sm |
Onion |
| 1/2 |
|
Fresh tomato |
| 1/2 |
|
Lime |
| 1 |
ts |
Salt |
| 1 |
pn |
Garlic salt |
| 4 |
|
Lettuce leaves |
INSTRUCTIONS
1. Peel and mash the avocados.
2. Chop the onion and tomato finely.
3. Squeeze the juice from the lime half over the mashed avocado. Mix with
the chopped onion and tomato. Season with the salt and garlic to taste.
4. Serve on lettuce leaves with the Chiles Rellenos. (See recipe from
Chiquita Restaurant).
CHIQUITA
CONGRESS AVE., DALLAS. WINE:
PEDRO DOMECQ LOS REYES BLANCO
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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