Name: Stuffed Avocado Andean
Cuisine: United States
Ingredients: chives; green onions; onion; parsley; curry powder; avocados; celery; garlic; mayonnaise; salad oil; potatoes; green pepper; red pepper; carrot; salt; eggs; omelet

Preparation info

10
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

5 avocados
⅓ cup chopped celery
2 tablespoons chopped parsley
1 tablespoon chopped chives
¼ cup chopped green onions
½ cup chopped onion
2½ teaspoons curry powder
½ cup chopped green pepper
½ cup chopped red pepper
½ 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
1½ teaspoons salt

Method

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

Preparation info

Difficulty

Appears in

Ingredients

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