Cooking Method: Wash lettuce and put in covered bowl in refrigerator to chill, strain peas from stock. Wash and slice cucumber and add salt to taste. Cut
avocados lengthwise and peel off skin. Place avocados in bowl and sprinkle with lime juice. Cover. Mix together pickle, cheese, peas and season for stuffing. Fill
hollows of avocados. Place 2 wedges of tomatoes in each half. Arrange on a bed of lettuce. Lay cucumber slices of hard boiled eggs on dish around avocados. Dot with mayonaise and sprinkle
with chopped nuts. |
