Cream Cheese and Avocado Salad
- 2 avocados, cut in half
- 3 ounces cream cheese
- 1 tablespoon black olives,
- 2 tablespoons pimento, chopped
- 3 tablespoons Italian salad peppers
- Lemon juice
- Add 1 teaspoon vinegar from Italian peppers to cream cheese and mix well
in a food processor or blender. Add pimentos, peppers and black olives. Peel,
seed and cut the avocados in half. Coat with lemon juice. Fill the cavity with
cream cheese mixture.
- Refrigerate for 1 hour.
- Serve on lettuce leaves.