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Ingredients:
1 stephen ceideburg
2 large hass avocados (just ripe, not too s, oft, see note)
3 tbsp mayonnaise
2 tbsp salsa
1 tbsp crushed capers (use a garlic press)
1 garlic clove, crushed
2 arugula leaves, chopped
1 juice of 1/2 lime
1 handful chopped cilantro
2 green onions, finely chopped
1 pinch cumin
2 dash worcestershire
1 dash marsala
1 salt and pepper, to taste
Instructions:
Halve, peel and pit the avocados. Place the avocado flesh in a bowl
and mash with a fork. Do not use a blender; you want some texture.
Stir in the mayonnaise, salsa, crushed capers, garlic, chopped
arugula, lime juice, cilantro, onions, cumin, Worcestershire sauce
and Marsala.
Taste the mixture and season with salt and pepper.
Note: The avocados should be still firm but slightly yield- ing to the
touch,
Yields approximately 2 cups.
PER 1/4 CUP: 185 calories, 2 g protein, 7 g carbohydrate, 19 g fat (3
g saturated), 5 mg cholesterol, 95 mg sodium, 2 g fiber.
From an article in the San Francisco Chronicle, 9/15/93.
Posted by Stephen Ceideburg
Servings: 6
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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