Avocados with Roquefort
Yield
4 servingsPrep
5 minCook
0 minReady
5 minLow Cholesterol, Trans-fat Free, High Fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | ounces |
roquefort cheese
|
|
| 1 | tablespoon |
parsley leaves
minced fresh |
|
| 3 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 2 | each |
avocados
|
|
| 1 | x |
boston lettuce
leaves |
*
|
| 1 | x |
olives
sliced ripe |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 72.3 | ml/g |
roquefort cheese
|
|
| 15 | ml |
parsley leaves
minced fresh |
|
| 45 | ml |
olive oil
|
|
| 45 | ml |
lemon juice
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 2 | each |
avocados
|
|
| 1 | x |
boston lettuce
leaves |
*
|
| 1 | x |
olives
sliced ripe |
*
|
Directions
Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture.
Season to taste with salt and pepper.
Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning.
Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves.
Spoon cheese mixture into avocado shells, dividing evenly.
Garnish with olives.
