Healing Lifestyles & Spas

Tomato and Avocado Stack

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By on Food & Nutrition, Recipes, Salad/Dressing

Recipe courtesy of Citron Limette.

If you don’t have a cookie cutter, or would like to make molds, you can have PVC pipe from the hardware store cut to order. You don’t need to grease the molds, as the fat in the avocado will prevent from sticking.

Serves 4

Ingredients

  • 1 Tablespoon White Balsamic Vinegar
  • 3 Tablespoons olive oil, divided
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Juice of 2 lime
  • 1 cup Shitake mushrooms, cleaned and sliced
  • 1 clove garlic, minced
  • 2 avocados, peeled
  • 2 Tablespoon lemon juice
  • 1 large tomato, peeled, seeded, and diced finely

Instructions

  1. In a small bowl, whisk together vinegar and 2 tablespoons of olive oil until dressing emulsified. Season with salt, pepper, and lime juice.
  2. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add mushrooms and cook 3-4 minutes or until mushrooms release their water, add garlic and cook another minute. Remove from heat and toss with 3 tablespoons of the dressing.
  3. In a food processor, pulse the avocado and lemon juice until smooth.
  4. Using a cookie cutter, spoon about ¼ cup of avocado cream as a base, making a well in the center for the mushrooms.
  5. Place mushroom mixture inside of the avocado, and spread another tablespoon of avocado cream on top.
  6. Spread ¼ of the tomatoes on top of the avocado and remove the cookie cutter gently.
  7. Repeat with remaining ingredients.

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