On Sat, 12 May 2007 10:09:14 -0500, Janet Wilder
> wrote:

>I found this recipe on the Internet on an Australian recipe site and
>modified it. We had it last night with "beer can" chicken that I slow
>roasted on the gas grill with mesquite chips to smoke it.
>
>
>
> Avocado Ahdi
>
>Recipe By : Janet Wilder
>Serving Size : 2
>Categories : Salads
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 2 small avocado
> 1/4 cup green bell pepper -- chopped
> 1/8 cup carrots -- diced
> 1/8 cup cucumber -- diced
> 1/8 cup tomato -- diced
> 1/8 cup sweet onion -- diced
> 5 whole Spanish olives -- chopped
> 1 lime -- juiced
> 1/4 teaspoon salt
> pepper -- to taste
> Tabasco sauce -- to taste (optional)
> fresh cilantro leaves -- chopped
>
>Cut the avocadoes in half lengthwise very carefully, discard the pits &
>carefully scoop out the shells. Reserve the shells. Chop the flesh
>finely and set aside.
>
>Combine the chopped vegetables and olives. Season with the lime juice,
>salt, pepper and Tabasco. Add the avocado and toss lightly. Take care
>not to break up the avocado too much.
>
>Gently mound the salad into the avocado shells or on a bed of fresh
>spinach leaves. Garnish lightly with cilantro.
>
>Note: Use half red bell pepper and half green pepper if you want. The
>salad mounded in the avocado shells makes a lovely presentation.
>
>I left out the Tabasco sauce. I gave DH some to put on his portion. I
>still can't eat spicy foods. It takes forever for radiation damage to heal!


This looks delicious. I've added it to my "try soon" list.
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA