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Tomato Avocado Stack

Tomato Avocado Stack

Ingredients: 2 avocados, peeled, 1/4 teaspoon black pepper,1 clove garlic, minced, Juice of 2 lime,2 Tablespoon lemon juice,1 cup Shitake mushrooms, cleaned up and sliced,3 Tablespoons olive oil, divided, 1/2 teaspoon sea salt,1 large tomato, peeled, seeded, and diced carefully,1 Tablespoon White Balsamic Vinegar

Instructions: In a little bowl, whisk together vinegar and 2 tablespoons of olive oil till dressing emulsified. Season with salt, pepper, and lime juice., Heat 1 tablespoon olive oil in a skillet over medium high heat. Add mushrooms and cook 3-4 minutes or till mushrooms release their water, include garlic and cook another minute. Get rid of from heat and toss with 3 tablespoons of the dressing., In a food processor, pulse the avocado and lemon juice up until smooth., Using a cookie cutter, spoon about 1/4 cup of avocado cream as a base, making a well in the center for the mushrooms., Place mushroom mixture inside of the avocado, and spread another tablespoon of avocado cream on top., Spread 1/4 of the tomatoes on top of the avocado and remove the cookie cutter gently., Repeat with staying components.

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