Ensalada de aguacate (cuban avocado salad)

Yield: 8 Servings

Measure Ingredient
\N \N Watercress or lettuce
\N \N Leaves
\N \N The platter -- optional
2 larges Florida avocados -- or 4
\N \N Haas
\N \N Peeled -- halved legthwise
\N \N And
\N \N Sliced
1 small Onion -- sliced vertically
\N \N Salt -- to taste
\N \N Fresh ground black pepper --
½ cup Pure spanish olive oil -- or
3 tablespoons White vinegar -- or fresh
\N \N Lemo
1 teaspoon Chopped parley -- finely
\N \N Chopp

Recipe by: Mary Urrutia's "Memories of a Cuban Kitchen" On a large platter lined with the greens, arrange the avocado slices, place the onions on top, and sprinkle with salt and pepper. Whisk together the oil and vinegar and drizzle over the salad. Sprinkle with the parsley and serve.

Recipe By :

From: El Charro Cafe Favorite Recipes File

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