Ripe, flavorful avocados can be stuffed with a variety of meats, vegetables, or a combination of both, for an appetizer, a salad or a light entree. This recipe is from Ecuador, but it's popular everywhere and is a great way to use up leftovers.
Ingredients:
- 3 large, ripe avocados
- 3 hardboiled eggs, chopped
- 1 cup minced ham or other meat, such as portk, chicken or fish
- 1 cup mayonnaise, or to taste
- salt and pepper to taste
- shredded dark leaf lettuce
Preparation:
Combine the ham, chopped hard-boiled eggs with enough mayonnaise to bind them. Chill until ready to use.Just before serving, cut the avocados in half, remove the pit and peel. Place a half over shredded lettuce on six plates, sprinkle with lime or lemon juice to prevent discolation, and then add the filling to the avocado cup.
You can substitute cooked vegetables for the chopped eggs, or a vinaigrette for the mayonnaise.
Seafood salad is excellent with avocado.
