Suzie’s Salad

By: Karla Boling
4 Servings
  • 2 ripe avocados mashed
  • coat avocados with lemon juice
  • 1/2 cup chopped onion variety of your choice and strength
  • 1 cup chopped tomatoes cherry or grapes work well when cut in half
  • 16 oz. cottage cheese
  • to taste salt and pepper
  1. Mix ingredients in order.
  2. Serve or store in an air tight container.

This is best eaten the day it is made. (My grandmother started making this 50+ years ago and used a variety of onions, tomatoes and cottage cheese.)

Bonus: My mother took out the cottage cheese and substituted lime juice for lemon juice for her rustic guacamole dip.


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