- Cut avocados in half and remove seed
- Dice tomato removing excess liquid after cutting. Add to bowl with other pico de gallo
- Mix with spoon and season with salt and pepper to personal liking
- Add all dressing ingredients into bowl and mix thoroughly until miso paste is dissolved
- Scoop liberal amount into core of avocado
- Apply Miso Vinaigrette (dressing) over top of pico and garnish with furikake and optional parsley.
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