Avocado ahdi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Avocadoes |
| ½ | cup | Red bell pepper, chopped |
| ¼ | cup | Green bell pepper, chopped |
| ¼ | cup | Carrots, diced |
| ¼ | cup | Cucumbers, chopped |
| ¼ | cup | Tomatoes, chopped |
| ¼ | cup | Red onions, chopped |
| 10 | eaches | Whole Spanish olives, chopped |
| Juice of 1 lime | ||
| ½ | teaspoon | Salt |
| Pepper, to taste | ||
| Tabasco, to taste | ||
| Chopped fresh cilantro | ||
Directions
Cut the avocadoes in half lengthwise very carefully, discard the pits & carefully scoop out the shells. Reserve the shells. Chop the flesh finely & set aside.
Combine the chopped vegetables & olives. Season with the lime juice, salt, pepper & tabasco. Add the avocado & toss lightly. Take care not to break up the avocado too much.
Gently mound the salad into the avocado shells or on a bed of fresh spinach leaves. Garnish lightly with cilantro.
"Sundays at Moosewood Restaurant"