.jpg)
This is one of my favorite lunches from GOOD FOOD. The presentation makes it beautiful enough for company, and the taste is lovely. The trick is to use just ready avocados. I like to buy them when they are under ripe and very firm, and leave them on the kitchen counter for a day or two until they are just giving way to the touch. I also sometimes substitute a handful of diced grape tomatoes for the whole roma variety.
Enjoy.
Ingredients:
1 ripe avocado
1 small ripe roma tomato, cut into 1/4-inch dice
1 tablespoon crumbled feta cheese
1 tablespoon freshly squeezed lemon juice
1 teaspoon snipped fresh parsley, or basil, or chives (to your taste)
2 teaspoons raw pumpkin seeds
Salt and freshly ground black pepper
Directions:
1) Halve avocado lengthwise, and remove the pit.
2) Top each half with tomato and feta.
3) Drizzle with lemon juice, and garnish with chives and pumpkin seeds.
4) Season with salt and pepper, and serve.
Serves 2
1 ripe avocado
1 small ripe roma tomato, cut into 1/4-inch dice
1 tablespoon crumbled feta cheese
1 tablespoon freshly squeezed lemon juice
1 teaspoon snipped fresh parsley, or basil, or chives (to your taste)
2 teaspoons raw pumpkin seeds
Salt and freshly ground black pepper
Directions:
1) Halve avocado lengthwise, and remove the pit.
2) Top each half with tomato and feta.
3) Drizzle with lemon juice, and garnish with chives and pumpkin seeds.
4) Season with salt and pepper, and serve.
Serves 2
