Salad:
4 ripe avocados
Lemon juice
1 jar (7 ounces) whole pimentos, drained
1/3 cup fresh parsley, cleaned and trimmed (3 tablespoons chopped)
1 package (8 ounces) cream cheese, cut in quarters
1 tablespoon capers
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
Salad greens
Dressing:
1 whole pimento, drained
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1. For salad, cut avocados into halves, peel, and remove pits. Enlarge the pit cavities with a spoon, reserving scoopedout avocado. Score the surfaces of cavities with a fork. Brush surface (except cavities) with lemon juice.
2. Pat pimentos dry with a paper towel. Keep pimentos in one piece. Line the avocado cavities with the pimentos and trim evenly around the edges. Set leftover pimento aside.
3. Using steel blade of food processor, process parsley until chopped. Set aside.
4. Using plastic blade of food processor, process cream cheese until smooth. Add 2 tablespoons chopped parsley, scooped-out avocado, leftover pimento, capers, cayenne pepper, salt, and pepper. Process until thoroughly blended.
5. Fill the lined avocado with the cheese mixture, spreading it smoothly on the top. Cover and chill thoroughly.
6. For dressing, using plastic blade, add all ingredients to the bowl and process until thoroughly blended. Chill thoroughly.
7. When ready to serve, halve each filled avocado shell lengthwise and arrange quarters on crisp salad greens. Serve with dressing on the side.
8 SERVINGS