Stuffed Avocado Andean

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Preparation info

  • 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 avocados
  • β…“ cup chopped celery
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • ΒΌ cup chopped green onions
  • Β½ cup chopped onion
  • 2Β½ teaspoons curry powder
  • Β½ cup chopped green pepper
  • Β½ cup chopped red pepper
  • Β½ cup chopped cooked carrot
  • 2 medium potatoes, cooked and chopped
  • 1 teaspoon finely minced garlic
  • 3 tablespoons mayonnaise
  • 3 tablespoons salad oil
  • 1 omelet of 5 eggs, chopped
  • 1Β½ teaspoons salt


  1. Wash the avocados. Cut them lengthwise into halves and remove the pits.

  2. Combine the remaining ingredients and blend thoroughly. Stuff the filling into the center of the avocado halves. Serve garnished with tomato slices, stuffed olives and radish roses.

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