Avocado Salad - cooking recipe

Ingredients

1 large ripe avocado, peeled and cubed
3 to 4 Tbsp. lemon or lime juice, divided
1 tsp. salt
1 (3 1/2 oz.) can sliced and pitted ripe olives, drained
2 c. chopped celery
1/2 c. mayonnaise
lettuce leaves
3 hard-cooked eggs, quartered
pimiento strips

Preparation

Sprinkle avocado with 2 to 3 tablespoons lemon juice and salt; toss gently to coat.
Combine avocado, olives and celery; mix gently.
Combine mayonnaise and 1 tablespoons lemon juice; mix well.
Stir mayonnaise mixture into rest of mixture.
Serve salad on lettuce leaves; garnish with egg quarters and pimiento strips. Makes 6 servings.