Serves
4
INGREDIENTS
- 2 ripe avocados
- 1 small vine ripened tomato
- ½ tsp chopped and minced garlic
- 1 tsp freshly chopped cilantro
- 1 tbsp finely diced red onions
- ½ lime juice
- 1 tsp canola oil
- salt and pepper to taste
- 1/3 chopped jalapeno
Dressing
- ¼ tsp salt reduced miso paste
- 1 tsp lemon juice
- ¼ tsp agave
- ½ tsp canola oil
- 1 tsp rice vinegar
Garnish
METHOD
- Cut avocados in half and remove seed
- Dice tomato removing excess liquid after cutting. Add to bowl with other pico de gallo
ingredients - 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.
