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Avocado roll
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| 2 containers | cream cheese |
| 1 cup | pecans, finely chopped |
| 2 large | avocados |
| Juice of 1/2 a lemon | |
| 1 large | tomato, skin off |
| 1 tbsp | onion, finely chopped |
| Jalapeño pepper to taste, chopped | |
| 1 tbsp | fresh coriander, chopped, (optional) |
Beat cream cheese until soft and spread half of the cream cheese onto a big square of baking paper. Sprinkle on the pecans and then another cheese layer. Purée the avocados and mix with lemon juice, chopped tomato, onion, jalapeno and coriander. Add to the cheese mixture. Carefully roll like a sponge roll an refrigerate overnight. Cut into slices and serve on crackers.
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