Avocado And Strawberry Salad
|Almonds||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Confectioner's sugar||3⁄4 Cup (12 tbs)|
|Strawberries||1 Pint, cleaned|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Spread almonds on cookie sheet; toast lightly in 350Â°F oven about 10 minutes.
Place in blender; grind or chop finely.
Combine cream cheese and 1/2 cup sugar in small mixing bowl; beat until fluffy.
Stir in almonds.
Shape into cone in center of serving dish.
Peel avocados; cut in half; remove seeds.
Coat generously with lemon juice to prevent darkening.
Place 2 halves on opposite sides of cream-cheese cone.
Arrange strawberries between avocado halves over cone.
Slice remaining avocado; place around edge of servjng dish; garnish with any remaining strawberries.
Combine remaining sugar with orange and lemon juice for sauce.
Dust strawberries with additional confectioners' sugar.
Spoon small amount of orange sauce over each serving.