This recipe was originally made in the 1960’s by my mother, Lois Blackwood who had an avocado tree that was plentiful. She had to have a way to use these up and still gave plenty to family and friends.
1Boil the salad macaroni using the package directions. When done then place in a colander and rinse with cold water until all macaroni is cool.
2Add all but one avocado and dice in large chunks, add one 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 cilantro roughIy chopped. If you find the salad too dry add a little more mayonnaise. If too much mayonnaise used then reduce.
3Take last avocado and do slices. Go around the salad and place as a flower on top. Use the last bit of lemon juice to sprinkle on avocado slices. Cover and place in refrigerator for at least an hour before serving.
Tip: Next day is the best! Great anytime & with grilled foods.
4If you want an updated version by my son Will, then look for Mexican Macaroni Salad.