Avocado Luncheon Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp diced cooked chicken or crab meat
3/4 cp diced celery
1/2 cp diced cucumber
1/2 cp ayonnaise
4 lemon quarters
lettuce or water cress
1 - Cut avocados in half lengthwise.
2 - Remove seeds.
3 - Combine chicken or crab meat, celery, cucumber and mayonnaise.
4 - Mix lightly.
5 - Heap in avocado halves.
6 - Place lettuce leaf on salad plate.
7 - Garnish with lemon.
Makes 4 servings
Use tuna fish, chopped cooked deveined shrimp or lobster in place
of chicken or crab meat in same recipe. Chop 2 or 3 black olives
for additional good flavor and color.
Avocado Vegetable Salad: Here's another combintion with these de-
licious fruit-vegetable alligator pears. Combine 2/3 cp diced celery, 2/3
cp diced drained tomato, 1/4 cp thinly sliced scallions, 1/2 cp sliced
ripe olives. Moisten with little French dressing mixed with 1 tbsp
ketchup. Heap into 4 avocado halves. Add dab of mayonnaise or leave
plain. Makes 4 servings