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4 ripe avocados
Cut the avocados in half and remove seed. Scoop out the flesh and mash with the lemon juice. Reserve empty skins.
Add the salmon, green pepper, mayonnaise, hot pepper sauce, salt and pepper to mashed avocados. Mix well.
In a bowl, lightly whip the cream and fold into the mixture. Fill the avocado skins with the mixture and refrigerate. Serve with lettuce leaves and toasts.
Posted by Sherrie Dean
Nutritional Info Per Serving: N/A
2 tbsp. lemon juice
120g (4 oz.) cooked salmon (cut in small pieces)
1 green pepper, seeded and chopped
2 tbsp. mayonnaise
Dash of hot pepper sauce (Tabasco style)
Salt and pepper
3/4 cup heavy cream
Lettuce leaves and toasts to serve