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Avocado pairs well with other green vegetables, but this is a favorite; although there are derivations that I will comment at the end. This is great as a dip or salad dressing, and readily saved for at least a week or more.

Tiempo de Prep:
Raciónes: 24 tbsp
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Ingredientes

Cost per serving $0.04 view details
  • 2 small ripened avocados
  • 1/2 cup - 3/4 cup Duke's mayonnaise (sugar-free)
  • 1/2 tsp lime juice (fresh or bottled)
  • 1/2 medium tomatoe, seeded
  • 1/2 cup loosely packed cilantro or parsley
  • 12 - 16 Conchita stuffed manzanilla Olives with minced pimentos
  • salt & pepper
  • Dash garlic powder
  • 2 green onions (long-stem)
  • 3 sprinkles of Red's "hot sauce"

Direcciones

  1. In a blender or food processor, combine all ingredients, whip until smooth, thick and creamy.
  2. Tip: Do 'not' overuse lime juice
  3. Alternative: Substitute for Olives is 1/2 cucumber cored and peeled.
  4. Note: Store in the mayonnaise jar, refrigerate 1-2 weeks.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 2g
Recipe makes 24 servings
Calories 2  
Calories from Fat 0 0%
Total Fat 0.04g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 9mg 0%
Total Carbs 0.31g 0%
Dietary Fiber 0.1g 0%
Sugars 0.16g 0%
Protein 0.06g 0%
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Comentarios

  • John Spottiswood
    14 de Junio de 2012
    This looks really interesting, Elaine. I love avocados, and I like green olives. Never thought of combining them, but will give this a try this summer!
    1 reply
    • 15 de Junio de 2012
      John, thanks for the compliment....you may need a little tweaking, but I am confident you will enjoy the combination of avocado and green olives. Bon Appetite!

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