How to make Mexican avocado, a recipe with mayonnaise that includes, among the necessary ingredients, boiled eggs, potatoes, carrots and peas, with boiled asparagus tips and a beet.
Ingredients for 6 people
- 3 avocados
- half a cup of mayonnaise
- 8 tablespoons of olive oil
- 2 tablespoons vinegar
- 1 clove of minced garlic
- 2 boiled eggs
- 2 medium sized boiled potatoes
- 3 boiled carrots
- 3 full spoons of boiled peas
- 6 boiled asparagus tips
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- 1 small beetroot cooked in the oven
- juice of 1 lemon
- salt and pepper
Mexican avocado preparation
Put in a bowl oil, vinegar, pepper, salt and very finely chopped garlic, then beat them with a fork, so that they mix well.
Cut the potatoes, carrots and beetroot into cubes, then add the pieces obtained with the peas and asparagus cut into pieces in a bowl.
Wet everything with the prepared dressing, leaving to marinate for 30 minutes, stirring often.
In the meantime, after having washed and dried them, divide the avocados in half, following the direction of the length, and remove the stones.
Dig the avocados lightly and wet them with lemon juice to avoid darkening them.
Fill the avocados with the ready-made vegetables and spread the mayonnaise on top, sprinkling it afterwards with the chopped hard-boiled eggs.
Serve these avocados on fresh lettuce leaves, after having kept them in the refrigerator for about an hour.
