Friday, March 7, 2014

Southwestern Rabbit Salad in Avacado Bowls

2 cups cooked rabbit meat, shredded
2⁄3 cup sour cream
3 T chunky salsa
1 T fresh chopped cilantro
1 tsp lime juice
2 avocados

Fold rabbit, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding rabbit with a fork until your desired consistency is reached.  Cover and refrigerate  30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing rabbit salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

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