Ecuadorian Stuffed Avocados - Aguacates Rellenos

Ingredients:

3 large avocados

Salt

Freshly ground pepper

1 cup chopped, cooked ham

1 cup mayonnaise

3 hardboiled eggs, chopped

Romaine or iceberg lettuce, shredded

Cooking Instructions:

Carefully peel the avocados, cut into halves lengthwise, and remove and discard the pits. In a bowl combine the ham and hardboiled eggs, season to taste with salt and pepper, and fold in enough mayonnaise to bind the mixture, about 1 cup. Fill the hollows of the avocados with the mixture, Make a bed of lettuce on six salad plates and put half an avocado on each. Serve as a first course or light luncheon dish. A vinaigrette sauce may be used instead of mayonnaise. Avocados discolor quickly, so if it is necessary to prepare this ahead of time, dip the avocados in lemon juice, or leave them unpeeled, though they will look less alegant. Chopped cold roast pork or chicken may be used instead of the ham mixed with 1 cup cooked mixed vegetables instead of the hardboiled eggs. This is a dish that welcomes the improviser. Ecuadorian cooks sometimes substitute tomato sauce or bechamel for mayonnaise, though I find this less attractive.

#ecuador #avocado