Nutty Tomato Bowls
Nutty Tomato Bowls |
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2 large, ripe tomatoes
2 T mashed avocado 2 T mashed parsley 2 T chopped pecans 4-6 bibb lettuce leaves or 2 C alfalfa sprouts Cut the top lid off from the tomatoes. Scoop out the pulp and drain off the juice. Put the pulp and juice in a bowl and mix with the avocado, parsley,
and celery. Fill the tomato bowls with the mixture. Top with a T of the chopped pecans, and place on top of the lettuce leaves, or use the sprouts as a bed. For 2 bowls. For more flavor, mash a pinch of
cayenne and kelp onto the avocado. Radish sprouts also add zest. - by Ann Wigmore, Recipes for Longer Life |
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