mexican avocado macaroni salad
(1 RATING)
This recipe was originally Avocado Macaroni Salad made by my mother Lois Blackwood. My son Will created this recipe and is equally great!
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prep time
25 Min
cook time
30 Min
method
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yield
10 serving(s)
Ingredients
- 1 package shell or bowtie pasta
- 5 large avocados
- 3 1/4 cups sour cream
- 1 tablespoon finely sweet onion
- 1 tablespoon lemon juice, fresh
- 1 slice lemon
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 bunch cilantro, fresh & chopped fine
- 1 tablespoon lemon zest, grated
How To Make mexican avocado macaroni salad
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Step 1Boil the salad macaroni using the package directions. When done then place in colander and rinse with cold water until all macaroni is cool.
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Step 2Add all but one avocado and dice in large chunks, half of the tablespoon of lemon juice and all the rest of the ingredients. Stir till almost smooth but some chunks of avocado still remaining.Add all ingredients except the last avocado
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Step 3Take last avocado and cut into slices. Go around the salad and place slices as a flower on top. Use the last bit of lemon juice & lemon zest to sprinkle on avocado slices. One thinly sliced lemon is used for the center of the flower. Cover and place in refrigerator for at least an hour before serving.
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Step 4Tip: Next day is the best! Great anytime & with grilled foods.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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