Yield: 2 servings
|½||Ripe yellow tomato; diced|
|½||Ripe red tomato; diced|
|½ large||Avocado; cut in 1/4" dice|
|1 teaspoon||Fresh lime juice|
|½ tablespoon||Fresh chives; snipped|
|½ tablespoon||Fresh cilantro; chopped|
|½ tablespoon||Fresh basil; chopped|
|1 medium||Shallot; minced|
|Salt and freshly ground black pepper; to taste|
|1 ounce||Radish sprouts or other sprouts|
Place yellow tomato in one small bowl, red tomato in another small bowl and avocado in a third small bowl. Add lime juice to avocado. Sprinkle chives, cilantro, basil and shallot evenly among the three bowls. Add ¾ tbsp Balsamic Vinaigreete to each bowl; mix gently. Season each bowl to taste with salt and pepper.
Place two molds (these can be timbale dishes, mini-souffle dishes or from a clean, cylindrical shampoo bottle with the top and bottom cut off) upright on a cutting board.
Pressing down firmly but gently, pack the molds or cylinders with several alternating layers of red tomato, yellow tomato, and avocado. Finish with a final layer of avocado.
Invert the molds onto individual serving plates or if using cylinders, carefully slide spatula between cutting board and cylinder bottoms. Lift cylinders onto chilled plates and carefully lift off cylinders, leaving "towers" on plate. Garnish with sprouts and drizzle a little vinaigrette around the plates. Makes 2 servings.
NOTES : Nutritional info: Per serving with vinaigrette: 231 cal, 2g protein, 14g total fat, 10g carbo, 0 chol, 161mg sodium, and 3g fiber.
Recipe by: February 1997 Vegetarian Times Converted by MM_Buster v2.0l.