Makes 4 to 6 servings
* 2 Hass avocados, peeled, pitted and cut into 8 slices each
* 1 pound Roma tomatoes, quartered
* 1/2 cup thinly sliced red onion
* 1/2 cup flat-leaf parsley leaves
* Salt and freshly ground black pepper, to taste
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon freshly squeezed lime juice
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