Stuffed Avocado Andean

Name: Stuffed Avocado Andean
Yield: 10 servings
Cuisine: United States
Ingredients: 2 medium potatoes, cooked and chopped; 1 teaspoon finely minced garlic; ½ cup chopped cooked carrot; 1½ teaspoons salt; 1 omelet of 5 eggs, chopped; ⅓ cup chopped celery; 2½ teaspoons curry powder; ½ cup chopped onion; ¼ cup chopped green onions; 1 tablespoon chopped chives; 5 avocados; 3 tablespoons salad oil; ½ cup chopped red pepper; ½ cup chopped green pepper; 3 tablespoons mayonnaise; 2 tablespoons chopped parsley

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 pa

Americas
United States
Supper
Main course
Vegetarian
New York
Gluten-free
Spicy

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.