Avocado Dip |
Avocado & Mozarella Stuffed Tomatoes |
Avocado Crabmeat Salad |
Avocado Salad |
This document last modified July 20, 1997
Avocado & Mozarella Stuffed Tomatoes
2 Avocados -- cut in 1/2" cubes
6 oz Mozarella -- cut in 1/2" cubes
4 lg Tomatoes -- vine ripened
DRESSING
5 lg Cloves garlic -- chopped
1 tb Basil -- fresh chopped
2 tb Balsamic vinegar
1 t Dijon mustard
4 tb Extra virgin olive oil
2 tb White wine
Red leaf lettuce for garnish
Garlic chives for garnish
Instructions:
- Cut tomatoes in half and scoop out insides.
- Set each half on top of lettuce garnished plate.
- In a blender, add garlic, basil, balsamic vinegar, oil and white wine.
- Blend and adjust according to taste.
- Toss with Avocado and Mozarella cubes until completely coated.
- Stuff tomatoes with mixture and garnish with garlic, chives or other long thin garnish stuck into tomatoes.
Go to top
Avocado Crabmeat Salad
1 lb Crabmeat
2 tb Mayonnaise
3 tb Pickapepper sauce
1/4 lb Jalapeno cheese -- grated
1/4 lb Cheddar cheese -- grated
8 Hearts of palm
8 Artichoke hearts
1 Basket cherry tomatoes
1 lg Ripe avocado -- in 1/8's
2 Hard boiled eggs --
Quartered
Lettuce with:
Lemon wedges
Instructions:
- Combine all ingredients and mix together.
- Add a little oil from the artichokes as you mix.
- Chill and serve on lettuce with lemon slices.
Go to top
Avocado Salad
1 small tomato -- chopped
2 Tbs. red onion -- minced
1 Tbs. fresh cilantro -- minced
1 Tbs. olive oil
1 tsp. fresh lime juice
salt and pepper
Instructions:
- Combine first 5 ingredients in a bowl; season with salt and pepper.
- Spoon tomato mixture into avocado halves, sprinkle with lime juice.
Formatted for MC by: RecipeLu
Go to top
Back to Volumes of Vegetables page
Back to Lu's Recipe Extravaganza
Home
[Home] [Recipes] [Holiday Cooking] [Search by ingredient] [Request a Recipe] [Add a Food Link] [More Links] [Submit a Recipe] [Food clip art] [Guestbook] [Recipe Ring] [Recipe Ring Members] [Tasty Morsel Award] [NapaValley Butlers Pantry] [E-Mail]