Tomato and Avocado Salad Cocktail
⏳ Time
15 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Regarding the avocado: since avocado fruits vary greatly in stores, use a ratio of one avocado for every one and a half tomatoes of similar size. The softer the avocado, the richer the sauce will be. Instead of tomatoes, boiled potatoes can be used.
Ingredients
- Avocado - 2 pieces
- Baku Tomatoes - 17.6 oz
- Mild Chili Spice - 1 piece
- Chicken Egg - 2 pieces
- Olive Oil - 2 fl oz
- Sweet Red Onion - 5.3 oz
- Coarse Salt - to taste
- Meyer Lemon Juice - 1 teaspoon
Step by Step guide
Step 1
Boil the eggs and cool them. Separate the whites from the yolks, chop the whites, and crumble the yolks with a fork.
Step 2
Make a cross-shaped incision on the tomatoes, pour boiling water over them, peel the skin, and cut into cubes.
Step 3
Remove the seeds from the pepper and chop finely. The amount of pepper depends on its spiciness; a moderately spicy green pepper, which can be bought from herb vendors in summer markets, is ideal. Chop the onion finely as well.
Step 4
Cut the avocado flesh into cubes and sprinkle with lemon juice to prevent browning.
Step 5
In a deep bowl, combine the avocado, tomatoes, onion, pepper, yolks, olive oil, and salt. Mix vigorously until a creamy sauce forms with the tomatoes.
Step 6
Before serving, add the egg whites and gently mix.
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