Great chefs say that you eat with your eyes first, in fact how food is plated and presented is just as important as how it tastes. This beautiful avo-bowl will diversify your salad experience and will make it taste better than ever! Chopped tomatoes, nectarines and avocado cubes nicely presented into an avocado peel. A refreshing summer recipe, ideal for lunch or dinner parties as a starter or side dish.

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INGREDIENTS

1 large ripe avocado

6 organic cherry tomatoes

½ nectarine

1 teaspoon of lemon juice

1 fresh chilli pepper

Salt and black pepper to taste

Extra-virgin olive oil to taste

Balsamic vinegar to taste

Fresh basil leaves

TYPE

Vegan, Raw, Gluten-free, Refined Sugar-free

 

METHOD

STEP 1) Cut a large ripe avocado lengthwise. Twist halves to separate them, and remove the pit.

STEP 2) Scoop the avocado flesh with a spoon, careful not to break the avocado peel. Place the two shells aside.

STEP 3) Cut the avocado flesh into small cubes and place them in a bowl.

STEP 4) Chop the tomatoes and the nectarine into small cubes and mix them with the avocado. Drizzle with oil, balsamic vinegar and lemon juice, season with salt, chilli, and pepper to taste.

STEP 5) Spoon the salad into the avocado bowls and garnish with some fresh basil leaves.

STEP 6) EnjoyEat!

 

NOTE

If your avocado is not ripe enough, the best way to speed up the ripening process is to place it in a closed brown paper bag for one day with a fruit that gives off ethylene gas while ripening. These types of fruits include bananas, apples, pears, plums, apricots, nectarines, mangoes, papaya and passion fruits.

 

 

 

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