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Stuffed Avocado Andean

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Preparation info
  • 10

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 5 avocados
  • cup chopped celery
  • 2 tablespoons chopped pa

Method

  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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