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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The simple ingredients allow the buttery flavor of the avocado to shine through. If you wish to garnish, try a small pimiento flower. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 avocados (cut in half, seeded and peeled) |
lemon juice |
salt, to taste |
8 ounces cream cheese, softened |
1 teaspoon onion, minced |
1/2 teaspoon celery salt |
salad greens |
oil-and-vinegar dressing (french dressing (not catalina style) preferred) |
Directions:
1. Hollow out stem ends of avocados slightly and sprinkle with lemon juice and salt to prevent browning.
2. Combine cheese, onion and celery salt; blend well and fill avocado halves with mixture.
3. Chill thoroughly.
4. Place salad greens on chilled salad plate; top with stuffed avocados and serve with dressing.
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