Stuffed Avocados

The simple ingredients allow the buttery flavor of the avocado to shine through. If you wish to garnish, try a small pimiento flower. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  avocados (cut in half, seeded and peeled)
•  lemon juice
•  salt, to taste
• 8  ounces cream cheese, softened
• 1  teaspoon onion, minced
• 1⁄2 teaspoon  celery salt
•  salad greens
•  oil-and-vinegar dressing (French Dressing (Not Catalina Style) preferred)

Directions

1. Hollow out stem ends of avocados slightly and sprinkle with lemon juice and salt to prevent browning.
2. Combine cheese, onion and celery salt; blend well and fill avocado halves with mixture.
3. Chill thoroughly.
4. Place salad greens on chilled salad plate; top with stuffed avocados and serve with dressing.