Overloading the Machine

Avocados filled with fresh tomato salsa


Serves 4 Based on Boston Globe Magazine, Sheryl Julian and Julie Riven, March 6, 2005

  • 4 Tomatoes, cored and coarsely chopped
  • 1 red bell pepper, cored, seeded, and coarsely chopped
  • 1 jalapeno or other small green chili pepper, cored, seeded, and coarsely chopped
  • 1/4 red onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon red wine vinegar
  • Salt and black pepper, to taste
  • 2 ripe avocados
  • juice of 1 lemon
  • 4 leaves frisee lettuce or 4 sprigs watercress or Italian flat-leaf parsley

In a bowl, combine the tomatoes, bell pepper, chili pepper, and onion. Toss gently. Add the oil, vinegar, salt, and black pepper and toss again. Let the mixture sit for 30 minutes so the flavors can mellow.

Halve the avocados and remove the pits. Rub the cut sides with lemon juice. Arrange 1 avocado half on each of 4 salad plates. Remove the stems from the lettuce, watercress, or parsley and divide the greens among the avocados. Spoon the salsa mixture into each one, sprinkle with more black pepper, and serve at once.

This page was last modified on 2011 December 20.