Avocado-Tomato Cocktail Recipe
Ingredients
| 1 ripe avocado, peeled and cut in 1/4-inch dice | ||
| Lemon juice | 1 Teaspoon | |
| 2 medium-sized tomatoes, peeled, seeded and cut in 1/4-f-inch dice | ||
| Onion | 2 Tablespoon, minced | |
| Parsley | 2 Tablespoon, finely chopped | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Wine vinegar | 2 Tablespoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
Directions
Cut the avocado in half, and, with a teaspoon, remove the seed and any brown tissuelike fibers clinging to the flesh.
Remove the skin by stripping it off with your fingers, starting at the narrow, or stem, end (the dark-skinned variety does not peel as easily; use a small, sharp knife to pull away the skin if necessary).
Dice the avocado and moisten it with the lemon juice to prevent discoloration.
In a mixing bowl, combine the avocado, diced tomato and the minced onion.
Add the parsley, salt and a few grindings of pepper, and gently mix the ingredients together.
With a whisk or fork, beat the vinegar and oil together, then pour it over the avocado-tomato mixture.
Stir thoroughly again, then chill for at least an hour.
Remove the skin by stripping it off with your fingers, starting at the narrow, or stem, end (the dark-skinned variety does not peel as easily; use a small, sharp knife to pull away the skin if necessary).
Dice the avocado and moisten it with the lemon juice to prevent discoloration.
In a mixing bowl, combine the avocado, diced tomato and the minced onion.
Add the parsley, salt and a few grindings of pepper, and gently mix the ingredients together.
With a whisk or fork, beat the vinegar and oil together, then pour it over the avocado-tomato mixture.
Stir thoroughly again, then chill for at least an hour.
Chef
