Avalanche of Avocados Avocado Dip Avocado & Mozarella Stuffed Tomatoes Avocado Crabmeat Salad Avocado Salad This document last modified July 20, 1997 Avocado & Mozarella Stuffed Tomatoes Ingredients: 2 Avocados -- cut in 1/2" cubes 6 oz Mozarella -- cut in 1/2" cubes 4 lg Tomatoes -- vine ripened DRESSING 5 lg Cloves garlic -- chopped 1 tb Basil -- fresh chopped 2 tb Balsamic vinegar 1 t Dijon mustard 4 tb Extra virgin olive oil 2 tb White wine Red leaf lettuce for garnish Garlic chives for garnish Instructions: Cut tomatoes in half and scoop out insides. Set each half on top of lettuce garnished plate. In a blender, add garlic, basil, balsamic vinegar, oil and white wine. Blend and adjust according to taste. Toss with Avocado and Mozarella cubes until completely coated. Stuff tomatoes with mixture and garnish with garlic, chives or other long thin garnish stuck into tomatoes. Go to top Avocado Crabmeat Salad Ingredients: 1 lb Crabmeat 2 tb Mayonnaise 3 tb Pickapepper sauce 1/4 lb Jalapeno cheese -- grated 1/4 lb Cheddar cheese -- grated 8 Hearts of palm 8 Artichoke hearts 1 Basket cherry tomatoes 1 lg Ripe avocado -- in 1/8's 2 Hard boiled eggs -- Quartered Lettuce with: Lemon wedges Instructions: Combine all ingredients and mix together. Add a little oil from the artichokes as you mix. Chill and serve on lettuce with lemon slices. Go to top Avocado Salad Ingredients: 1 small tomato -- chopped 2 Tbs. red onion -- minced 1 Tbs. fresh cilantro -- minced 1 Tbs. olive oil 1 tsp. fresh lime juice salt and pepper Instructions: Combine first 5 ingredients in a bowl; season with salt and pepper. Spoon tomato mixture into avocado halves, sprinkle with lime juice. Notes: Formatted for MC by: RecipeLu Go to top Back to Volumes of Vegetables page Back to Lu's Recipe Extravaganza Home