See Also: Salads
Avocado Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. For 2-4 servings. This is a great companioon to a grilled chicken apple sausage and a glass of Chardonnay.
1 ripe but firm avocado
1 teaspoon Fig and Ginger Jam (Stonewall Kitchens)
1 teaspoon Alaskan creamy honey
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. Scoop into the center the jam and then the honey. Serve.
Recipe created 2008-02-24.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.