AVOCADOS WITH VEGETABLE STUFFING : MEXICAN FOOD RECIPE
Make sure you serve your avocados shortly after cutting them; as oxygen hits the fruit, the flesh turns brown.
1 head cauliflower
1⁄2 cup black olives
1⁄4 cup canned pimiento
2 tablespoons red wine vinegar
11⁄2 teaspoons granulated sugar
1⁄4 teaspoon salt
1⁄3 cup vegetable oil
1 cup canned green peas
3 large ripe avocados
1. Cut the cauliflower florets into pieces about the size of a dime until you have about 2 full cups.
Chop black olives into 1⁄4-inch pieces. Chop pimiento into 1⁄4-inch pieces.
2. Combine the red wine vinegar, sugar, salt, and vegetable oil in a small container with a cover.
Cover and shake until well mixed.
3. Combine the cauliflower, peas, olives, and pimiento in a medium-sized bowl. Cover with vinegar and oil dressing; mix well. Cover and refrigerate for 4 to 6 hours.
4. Peel, halve, and remove the pits from the avocadoes. Fill with cauliflower salad.