| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
4qr |
1 |
servings |
INGREDIENTS
| 8 |
|
Ripe tomatoes |
| 5 |
|
Avocadoes |
| 1 |
bn |
Coriander; washed and leaves |
|
|
; removed |
| 1 |
|
Lime; juice of |
| 1/2 |
c |
Macadamias |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Extra virgin olive oil; about |
INSTRUCTIONS
DRESSING
1. Slice tomatoes and set aside. Cut avocadoes in half and remove stones.
Cut each half in slices, without cutting through the skin. Remove flesh
with a large metal spoon. Arrange alternating layers or rows of tomatoes
and avocadoes on serving platter and drizzle with dressing.
2. To make the dressing, place all ingredients except the oil in a food
processor and process until pureed. Add oil slowly until the mixture is the
consistency of a thick sauce. Adjust flavour with salt.
Note: Cashews can be used instead of macadamias. 1 small hot chilli, seeds
removed, can be added to the food processor with the coriander.
Converted by MC_Buster.
Per serving: 1182 Calories (kcal); 111g Total Fat; (80% calories from fat);
9g Protein; 53g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 1/2 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”