AuthorRetroRuth
From Avocado Bravo, 1976
Tested Recipe!
[cooked-sharing]
2 diced avocados
2 cans, 12 oz each, yellow whole kernel corn, drained
6 hard-boiled eggs, quartered and chilled
¼ cup chopped scallions
Salt and pepper to taste
Iceberg Lettuce
Seasoned Mayonnaise
1 cup mayonnaise
1 tbsp lemon juice
½ tsp chili powder
½ tsp cumin
¼ tsp onion or garlic salt
⅛ tsp nutmeg
1
Reserve some diced avocado for garnish and toss remainder with all ingredients except lettuce. Turn mixed salad into a lettuce-lined bowl. Garnish with reserved avocado.
Yield: 6 to 8 servings
Seasoned Mayonnaise
2
Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.
CategoryAvocado, Cinco de Mayo, Cuisine, Eggs, Main Dish, Mexican and Southwest, Salad, Salad, Side Dish, Vegetable, Vegetable Salad
Ingredients
2 diced avocados
2 cans, 12 oz each, yellow whole kernel corn, drained
6 hard-boiled eggs, quartered and chilled
¼ cup chopped scallions
Salt and pepper to taste
Iceberg Lettuce
Seasoned Mayonnaise
1 cup mayonnaise
1 tbsp lemon juice
½ tsp chili powder
½ tsp cumin
¼ tsp onion or garlic salt
⅛ tsp nutmeg
Directions
1
Reserve some diced avocado for garnish and toss remainder with all ingredients except lettuce. Turn mixed salad into a lettuce-lined bowl. Garnish with reserved avocado.
Yield: 6 to 8 servings
Seasoned Mayonnaise
2
Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.
I’m not sure why but I cant get to the test page on any of these!
Technical difficulties!!! It should be fixed now! Sorry.