Tomato and avocado salad

Yield: 1 servings

Measure Ingredient
8 \N Ripe tomatoes
5 \N Avocadoes
1 bunch Coriander; washed and leaves
\N \N ; removed
1 \N Lime; juice of
½ cup Macadamias
\N \N Salt and pepper to taste
½ cup Extra virgin olive oil; about

DRESSING

1. Slice tomatoes and set aside. Cut avocadoes in half and remove stones.

Cut each half in slices, without cutting through the skin. Remove flesh with a large metal spoon. Arrange alternating layers or rows of tomatoes and avocadoes on serving platter and drizzle with dressing.

2. To make the dressing, place all ingredients except the oil in a food processor and process until pureed. Add oil slowly until the mixture is the consistency of a thick sauce. Adjust flavour with salt.

Note: Cashews can be used instead of macadamias. 1 small hot chilli, seeds removed, can be added to the food processor with the coriander.

Converted by MC_Buster.

Per serving: 1182 Calories (kcal); 111g Total Fat; (80% calories from fat); 9g Protein; 53g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; ½ Fruit; 21½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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