Scoop out the flesh of the avocado halves. Spoon over them the chopped tomatoes (I used halved yellow cherry tomatoes), chopped shallots, chopped Japanese cucumbers (in place of cilantro), mixed with olive oil, lime juice and skipped the Tabasco sauce. Served on toasted wholegrain bread.
Lunch for one pax.
￼Recipe from page 17 of The Australian Women's Weekly ~ Vegie Stars
I'm linking this post with Cookbook Countdown #33