1. Wash lettuce and put in covered bowl in
refrigerator to chill, strain peas from stock. Wash and slice cucumber and
add salt to taste. Cut avocado pears lengthwise and peel off skin. Place
avocados in bowl and sprinkle with lime juice.
2. Cover. Mix together pickle, cheese, peas and
season for stuffing. Fill hollows of avocados. Place 2 wedges of tomatoes
in each half. Arrange on a bed of lettuce. Lay cucumber slices of hard
boiled eggs on dish around avocados. Dot with salad cream and sprinkle
with chopped nuts.