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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 2 large avocados
- 4 Roma (plum) tomatoes
- 2-3 Scallions, white and green parts
- 2 cloves of garlic
- 1/4 cup of Extra Virgin Olive Oil
- Sea salt
- Freshly cracked pepper
Method
- Combine all in a glass bowl:
- Cut the avocado into bite-sized chunks.
- Halve the roma tomatoes long-wise and then slice into 1/4 inch thick pieces.
- Add diced scallions and finely chopped garlic.
- Mix gently with a wooden spoon and then drizzle with olive oil. Add sea salt and cracked pepper taste.
- Cover and refrigerate for two hours, carefully tossing at the one hour mark.
- Serve with hot crusty bread to spoon up the savory bits in the bottom of the dish.
