2 1/2 oz Roquefort cheese 1 tb Minced fresh parsley 3 tb Olive oil 3 tb Fresh lemon juice Salt Freshly ground white pepper 2 Avocados Boston lettuce leaves Sliced ripe olives 1. Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning. Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. Garnish with olives.
How To make Avocados with Roquefort's Videos
Blue Cheese Dressing - How to Make the Best Creamy Blue Cheese Dressing
Learn how to make a Blue Cheese Dressing! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Creamy Blue Cheese Dressing recipe!
Recipe: One of my favorite go-to summer salads is this fresh peach spinach salad with creamy goat cheese, heart-healthy avocado and crunchy toasted almonds. Drizzled with an easy homemade balsamic vinaigrette. So good and easy!
Eggplant casserole with avocado and roquefort-pecan maracuja sauce - Vegetarian
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Green Bean Salad with Avocado Dressing 20200825
Copycat of a popular salad at a charcoal chicken chain in Sydney called Chargrill Charlie's. I don't care for their chicken. But they do good salads!
Love the avocado on avocado in this. :)
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Vegetable Fritters with Avocado and Blue Cheese Dip | Healthy Snacks
This vegetable fritters recipe is perfect for those of you looking for a snack, lunchbox treat, or light meal. So go ahead and prepare this recipe to enjoy delicious vegetables paired with a rich avocado blue cheese dip!
Ingredients: 2 potato 3 cloves garlic 2 medium zucchini 1 small onion 3 medium sweet potato 3 large eggs 3 cup all purpose flour 1 tablespoon Oregano 1 tbspoon salt 1 teaspoon pepper fresh thyme DIP
1cup Greek yogurt 1/2 150g cup blue cheese 1/2 teaspoon salt t small avocado, ripe 1 tablespoon lemon juice 4 tablespoons olive oil Basil or dill