Serves 4 Based on Boston Globe Magazine, Sheryl Julian and Julie Riven, March 6, 2005
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.
If you want to be dignified, there's no reason to be a poet. I mean it's the
most undignified thing in the world, other than the person who hands out towels
in the Turkish bath.
-- Jack Spicer
This page was last modified on 2011 December 20.