Avocado Stuffed With Carrot And Peas
|Cooked green peas||1⁄2 Cup (8 tbs)|
|Red pepper strips||50 Gram|
|Cooked carrots||1⁄2 Cup (8 tbs)|
|Boiled potatoes||1⁄4 Cup (4 tbs), cold|
|Eggless mayonnaise||1 Tablespoon|
Drain and fill the centres with a across with a knife and pour over each a little stones.
Loosen rind, but do not remove.
Score Cut avocados in half lengthwise, removing mixture of green peas, chopped carrot and sliced potato.
Top with mayonnaise.
Lay the halved avocados on abed of shredded lettuce, garnishing the dish with small lettuce leaves and strips of red pepper.