See Also: Salads
Avocado Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. For 2-4 servings. This is a great companion to a grilled chicken apple sausage and a glass of Chardonnay, or other grilled meats such as pork chops, etc.
1 ripe but firm avocado
1 teaspoon Fig and Ginger Jam (Stonewall Kitchens)
1 teaspoon creamy honey
plates of fresh local greens
Slice the avodaco in half. Using a spoon, scoop out the pit and then slide the flesh away from the peeling. Arrange halves or quarters on serving plates covered with salad greens. Dollop a bit of jam and honey into each avocado half. Serve!
Recipe created 2008-02-24.
