Ingredients

2 small avocados
1/2 C. red bell pepper, chopped
1/4 C. green bell pepper, chopped
1/4 C. carrots, diced
1/4 C. cucumbers, chopped
1/4 C. tomatoes, chopped
1/4 C. red onions, chopped
10 each whole Spanish olives, chopped
juice of 1 lime
1/2 tsp. salt
pepper, to taste
Tabasco, to taste
chopped fresh cilantro

Cooking Instructions

Cut the avocados in half lengthwise very carefully, discard the pits and carefully scoop out the shells. Reserve the shells. Chop the flesh finely and set aside. Combine the chopped vegetables and olives. Season with the lime juice, salt, pepper and Tabasco. Add the avocado and toss lightly. Take care not to break up the avocado too much. Gently mound the salad into the avocado shells or on a bed of fresh spinach leaves. Garnish lightly with cilantro.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)