Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Fresh tomatoes |
| 1 each | Ripe avocado |
| 2 drops | Lemon juice |
| 1 pinch | Chili powder |
| 1 small | Handful of alfalfa sprouts |
| 2 tablespoons | Chopped celery or green bell pepper |
| 1 teaspoon | Chopped parsley |
| 1 pinch | Coriander |
| \N \N | Salt |
Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.