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2 avocados, not really very ripe
Dressing:
Make Dressing:
Make Filling:
Peel avocado, (I peel in its length), cut in 1cm thick rounds and very carefully slide it over its pit and arrange it over a nice serving plate.
With a teaspoon, fill the avocado in its center. Sprinkle over all with the dressing and toss over the chopped parsley. Cover with plastic wrap, and keep in refrigerator until you serve.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 can tuna (9-1/4 oz., I use water-packed)
1 tablespoon lemon juice
2 tablespoons mayonnaise (it can be low calorie)
1/2 teaspoon dry mustard
pinch of salt
juice from 1 lemon
1 small garlic clove, crushed very fine
pinch of salt
few chopped parsley for decoration
Put in a shaker and shake very well. Taste; add more salt if needed.
Drain the tuna. With the fork break the tuna meat, and add all other ingredients. Mix it well until it becomes really fine.