Stuffed Avocados


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These make elegant appetizers for dinner parties!

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Serving Size / Yield

3 servings


  • 1 head cauliflower
  • 2 Tbs. red wine vinegar
  • 1 1/2 tsp. granulated sugar
  • 1/4 tsp. salt
  • 1/3 C. vegetable oil
  • 1 C. canned green peas
  • 1/2 C. black olives
  • 1/4 C. canned pimiento
  • 3 lg. ripe avocados

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Cut cauliflower florets into pieces about the size of a dime until you have about 2 full cups.  Chop black olives into 1/4-inch pieces.  Chop pimiento into 1/4-inch pieces. Combine red wine vinegar, sugar, salt, and vegetable oil in a small container with a cover.  Cover and shake until well mixed.  Combine cauliflower, peas, olives, and pimiento in a medium bowl. Cover with vinegar and oil dressing. Mix well.  Cover and refrigerate for 4-6 hours.  Peel, halve, and remove pits from avocadoes, fill with cauliflower salad.

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