ripe, Fresh California Avocado, seeded, peeled, one - half sliced into 8 portions, remaining avocado cubed
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes,
the remaining avocado (sliced), olives, if using, and red onion.
In a small bowl, mash
the remaining avocado half together with the lemon juice, salt, pepper, and mayo.
Slice
remaining avocado and place a piece on each pizza slice.
Divide the remaining watercress mango mixture on the plates and top with
the remaining avocado slices.
Meanwhile, cut
the remaining avocados into 3 / 4 - inch dice.
Then layer
the remaining avocado slices in a circle on top, pressing the mixture down if necessary to keep it below the rim of the pie dish.
Slice
the remaining avocado half into long strips and place a couple of strips on each salad.
Remaining avocado can be used for other recipes, or when mashed, can be stored in freezer for future use.
Dice
the remaining avocado.
Score
the remaining avocado flesh crosswise and lengthwise, not cutting the peel.
Blend
the remaining avocado (1/2) with, 1/4 cup lemon juice, 1 garlic clove and salt.
Put
the remaining avocado meat along with the coconut, yogurt, garlic, chilies, cumin, lemon juice, salt and 1 cup of water into the container of a food processor or blender and process until it is thoroughly liquefied.
Slice
the remaining avocado into strips, segments or dice.