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Avocado salad
This recipe is one that my family has been making forever and it is usually a regular dish at our table. I prefer using Hass avocados because of their great buttery flavor and texture. This salad is wonderful as an hors d’oeurve, served with crackers or mini bits of toast, but it is also wonderful as a salad on its own, served as an accompaniment to anything else that you are preparing.
You'll need:
Serves 5-6
4 Hass avocados
2 hard boiled eggs
1/2 small lemon
1 clove of garlic
1 tablespoon of mayonnaise (optional)
Salt & pepper to taste
How to:
Cut each avocado in half, beginning at the top and then circling around the pit. Scoop the inside of each avocado into a mixing bowl and mash with a fork until all the lumps are gone. Add two grated eggs and mix in gently. Add the lemon juice and crushed garlic, mix and then add the mayonnaise and salt and pepper, as you see fit. If you are preparing the salad a little in advance of your meal, you will need to place at least two of the avocado pits on top of the salad in order to keep it from browning (the pits will sink into the salad a bit.) When you are ready to serve it, remove the pits.
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