Avocado Puree

This makes a good Hors-d’Oeuvre served on individual biscuits or in a bowl surrounded by biscuits or Melba toast. Use for parties or before a dinner.
3 ripe avocado pears
juice of 1 lemon
1 clove garlic, crushed
salt and pepper
1 small onion, grated
3 Tblsp olive oil
3 Tblsp chopped parsley
Cut open and stone the avocado pears. Scoop them out and mix with remaining ingredients, saving a Tblsp of chopped parsley. Beat to a creamy paste, or blend in an electric blender.
Place in a bowl to serve and sprinkle with remaining parsley.
Serve with water biscuits or Melba toast.

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