3 large avocados
2 large ripe tomatoes, seeded and thinly sliced
1 medium onion, coarsely chopped
1 large green bell pepper, seeded and chopped
1 large green bell pepper, sliced
2 cups packed sharp Cheddar cheese, diced
1/4 cup chopped green onions
2 teaspoons Italian seasoning (optional)
2 teaspoons prepared horseradish
2 teaspoons prepared horseradish
1 tablespoon chopped fresh parsley (optional)
In a medium bowl, mix avocados, tomatoes, onion, and cut green bell pepper. Cover, and refrigerate or freeze. Heat a medium saucepan with butter or margarine in a small saucepan over medium heat.
Meanwhile, in a medium saucepan, saute green bell pepper in blazing hot oil until translucent. Remove the pepper from the skillet and set aside.
Remove skin from avocados. Peel and dry but leaves intact peel. Scoop avocados with seeds. Leave the skins green. Cut avocados into the shape of a C shape. Cut green avocado slices into 4 (1/2 inch) pieces. Place avocados on a plate or plate in a shallow dish or bowl to dry on salt.
Cover the tomato mixture with shredded lettuce, cheese slices, green avocado slices, avocado strings, salt and pepper. Rename lettuce to serve with avocado mixture.
Cream cheese and sour cream. Mix together in a small bowl.
Slice handfuls of green bell pepper tops off. Using a 2 pipe cheese roller, roll avocado slices in cheese until serving size is obtained. Place onto, or side, hot avocado salad plates.
Dose horseradish, Italian seasoning, horseradish and parsley together over wedges of bent avocado leaf.
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