AuthorRetroRuth
Rating

From Avocado Bravo, 1976

Tested Recipe!

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 2 diced avocados
 2 cans, 12 oz each, yellow whole kernel corn, drained
 6 hard-boiled eggs, quartered and chilled
 ¼ cup chopped scallions
 Salt and pepper to taste
 Iceberg Lettuce
Seasoned Mayonnaise
 1 cup mayonnaise
 1 tbsp lemon juice
 ½ tsp chili powder
 ½ tsp cumin
 ¼ tsp onion or garlic salt
  tsp nutmeg

1

Reserve some diced avocado for garnish and toss remainder with all ingredients except lettuce. Turn mixed salad into a lettuce-lined bowl. Garnish with reserved avocado.
Yield: 6 to 8 servings

Seasoned Mayonnaise
2

Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.

Ingredients

 2 diced avocados
 2 cans, 12 oz each, yellow whole kernel corn, drained
 6 hard-boiled eggs, quartered and chilled
 ¼ cup chopped scallions
 Salt and pepper to taste
 Iceberg Lettuce
Seasoned Mayonnaise
 1 cup mayonnaise
 1 tbsp lemon juice
 ½ tsp chili powder
 ½ tsp cumin
 ¼ tsp onion or garlic salt
  tsp nutmeg

Directions

1

Reserve some diced avocado for garnish and toss remainder with all ingredients except lettuce. Turn mixed salad into a lettuce-lined bowl. Garnish with reserved avocado.
Yield: 6 to 8 servings

Seasoned Mayonnaise
2

Blend mayonnaise, lemon juice, chili powder, cumin, onion or garlic salt, and nutmeg. Chill.

Farm Salad

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