Avocado Salad Recipe by Ruth Paget
Serves 6
Ingredients:
-3 peeled, seeded, and sliced avocados
-1 cup bean sprouts
-1/4 cup sliced pimiento
-1/2 cup sliced black olives
-1/2 cup finely chopped chives
-1/2 cup French dressing
Steps:
1-Combine all the ingredients with the dressing.
2-Serve on 6 individual plates as soon as possible so the avocado does not discolor.
(A Royal Oak, Michigan recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
