Avocado salad
(late 19th century recipe)
Select ripe avocado, peel, cut and mash to a pulp, season with lemon juice, salt and pepper, make into small balls about the size of a bird egg, roll in very finely chopped green pepper. have crisp lettuce ready, on this place one thick slice of ripe tomato and five balls, leaving space in center to make a rosette of mayonnaise. Serve
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