Avocado Salad Mexicano
|Western tomato||1⁄2 Cup (8 tbs), diced|
|Cooked vegetable/Green beans / peas||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Green onion||3 Tablespoon, chopped|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
|Blue cheese||2 Tablespoon, crumbled|
|Prepared french dressing||1⁄4 Cup (4 tbs)|
|Lime juice/Lemon juice||1 Tablespoon|
|Ripe olives||1 Tablespoon|
Gently mix tomato, beans or peas,- green pepper celery, onion, olives, cheese and French dressing.
Season to taste with salt and pepper; chill.
Just before serving, cut avocados lengthwise into halves; remove seeds and skin.
Sprinkle with lime juice.
Arrange avocados on salad greens.
Heap marinated vegetable mixture into avocados.
Top each serving with whole olive