Avocado and Olive Salad Recipe

(from kintyre’s recipe box)

Per Serving: 214 calories, 8g carbohydrates, 2g protein, 20g fat, 3g fiber, 4mg cholesterol, 384mg sodium
Selection and Storage: Markets feature 2 varieties – the Hass and the Fuerte. The Hass has a dark, pebbly skin, the Fuerte has a smooth, thin, green skin. A ripe avocado will yield to gentle pressure. To speed the ripening process, place avocados in a paper bag with an apple. Poke a few holes in bag and store at room temperature.
Preparation: Ripe avocados will peel easily. Slice in half lengthwise and remove skin. To remove the large pit, stick a fork in the pit and twist. Avocados discolor quickly, so rub lemon juice on the surface or cut at the last moment.

Source: Recipe card