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.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (81%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 15.9mg||5 %|
|Sodium 365mg||13 %|
|Potassium 531.8mg||14 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 3.8g|
|Protein 6g||9 %|
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Calories per serving: 258
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