Avocado and Tomato Tartare

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


  • 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

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.


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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