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Gazpacho Stuffed Avocado

Salad.Carnival's picture
Ingredients
  Avocado 3 Medium
  Lemon juice 3 Tablespoon
  Peeled seeded chopped tomato 1 1⁄2 Cup (24 tbs)
  Diced peeled cucumber 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Garlic clove 1 Small, minced or pressed
  Red wine vinegar 1 Tablespoon
  Olive oil/Salad oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Liquid hot pepper seasoning 1⁄8 Teaspoon
  Shredded iceberg lettuce 3 Cup (48 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

Cut avocados in half lengthwise and remove pits.
Spoon out pulp in large pieces, leaving about 1/4-inch thickness of avocado in skin.
Brush all exposed surfaces of avocado in shells with about 1 tablespoon of the lemon juice; cover and chill.
Dice avocado pulp and combine with remaining lemon juice, tomato, cucumber, pepper, onion, garlic, vinegar, olive oil, salt, and hot pepper seasoning.
Mix lightly, then cover and chill for several hours.
Divide lettuce evenly among 6 salad plates.
Place an avocado shell on each plate.
Mound equal amounts of gazpacho mixture into each shell.
Pass sour cream to spoon over individual servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday, Healthy

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