“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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