Cut avocados in half, remove the seed and scoop out pulp with a spoon.
Mash pulp with a fork into a soft puree and add the lemon juice, salt, pepper, garlic, jalapeno peppers and hot sauce. Blend in cream cheese.
Makes approximately 2 cups.
olden. Sprinkle on the baked avocados and serve with more freshly
efore serving, halve and seed avocados.
Spoon fish mixture into
Combine feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. (this can be made ahead, covered and refrigerated until about an hour before serving).
Just before serving, cut the avocados in half lengthwise, remove the pit and discard.
Brush the surface of the pulp with lemon juice, fill the cavities with the stuffing mix and serve immediately!
Cut the avocados in half lengthwise. Remove seeds and plulp; don't tear the shells.
Cut the pulp into small pieces. Put in a bowl. Add tuna, grated coconut (except 1 T.), evaporated milk and tomato sauce. Season with salt and pepper. Mix well.
Stuff the shells with the tuna filling. Sprinkle with the remaining grated coconut. Serve with lemon quarters on the side.
orth).
Mash the two avocados, (and this is the messy
ven to 350\u00b0. Cut avocados in half; remove stones and
il and lime juice. Brush avocados all over with olive oil
o 350 degrees.
cut avocados in half, remove pits and
Slice tomatoes and arrange on a plate.
Peel and slice avocados and arrange on top of tomatoes.
Pour Italian dressing (oil and vinegar type) over tomatoes and avocados.
Season with pepper and salt.
Chill 30 minutes to 1 hour before serving.
Make sure your seafood is well drained of liquid.
Mix all ingredients except avocados.
Refrigerate.
Meanwhile, cut avocados in 1/2 and remove pit.
If you would like more salad than avocado use a spoon and carefully remove part of the center of the avocado.
Sprinkle all avocado halves with additional lemon juice to help prevent browning.
Just before serving use an ice cream or cookie scoop to fill avocados, and serve.
Cut avocados in half and peel them carefully.
Mix vinegar, oil, paprika, salt and pepper.
Marinate the avocados in the mix; place in the refrigerator.
Cut lobster in small cubes, mix well with mayonnaise.
Fill avocado halves, decorate with olives and pimentos.
Serve cold over lettuce leaves.
minutes.
Cut the avocados in half lengthwise and remove
In a large pot of boiling water, blanch the shrimp for 45 seconds.
Remove and drain shrimp.
Cut them in half and place them in a flat, shallow pan.
Pour 1/2 cup of lime juice over the shrimp.
Sprinkle with salt, pepper and cumin.
Cover the pan and leave in refrigerator for 2 hours.
Remove shrimp and discard lime juice.
Place shrimp in a large bowl with avocados, onion, cabbage, tomato, oregano and chili flakes.
Cut avocados in half lengthwise and remove seed.
Bruise slightly and sprinkle with lemon juice.
Don't peel.
erve, combine cooled onions, tomatoes, avocados, lettuces, and black beans in
Preheat grill for medium heat and lightly oil the grate.
Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.
In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, chives, mustard, vinegar, cayenne, salt, and pepper.
Just before serving, gently fold the crabmeat into the mayonnaise mixture, being careful to not break up the lumps.
Drop heaping spoonfuls of the crab into the avocados and scatter greens on top.
Arrange in a casserole the layers of avocados, beef and onion, then repeat.
Mix other ingredients and warm in saucepan; pour over top.
Marinate several hours.
Peel avocados and cut in half. Place half a peeled clove of garlic and 1 tablespoon of vinegar in each half.