Avocado and Tomato Tartare

A stunning starter or delightful lunch dish if served with crusty bread and some cheese.

YOU WILL NEED

  • 6 very ripe tomatoes
  • Ina Paarman's Lemon & Black Pepper Seasoning
  • 2 ripe avocados
  • Ina Paarman's Reduced Oil Greek Dressing
  • 1 small 5 cm diameter metal ring
  • fresh herbs in season
Method

Skin the tomatoes and cut in half through the waist. Scrape out most of the watery pips. Slice and dice the tomato into tiny cubes, about 3 mm x 3 mm. Season lightly with Lemon & Black Pepper Seasoning. Pip and peel the avocados, mash them coarsely with a fork, season with Lemon & Black Pepper Seasoning and 2 T of Reduced Oil Greek Dressing.

Place the metal ring (or tuna tin with top and bottom removed) on a medium sized plate. Lightly compact ⅙ of cubed tomato into the ring and top with 1/6 of the mashed avocado. Remove the ring gently.

Decant the Dressing into a squeeze bottle, shake well and drizzle a little Dressing over the salad as well as on the plate to form a trail. Top with any fresh herbs at hand and serve.

Variation:

Season Avocado and Tomato with Chilli & Garlic Seasoning or with Green Onion Seasoning.

Ina's Tip

If pre-preparing, leave metal (or plastic) rings in place until serving time.

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