Ingredients
2 large avocados
4 Roma (plum) tomatoes
2-3 Scallions, white and green parts
2 cloves of garlic
1/4 cup of Extra Virgin Olive Oil
Sea salt
Freshly cracked pepper
Preparation
Combine all in a glass bowl:
Cut the avocado into bite-sized chunks.
Halve the roma tomatoes long-wise and then slice into 1/4 inch thick pieces.
Add diced scallions and finely chopped garlic.
Mix gently with a wooden spoon and then drizzle with olive oil. Add sea salt and cracked pepper taste.
Cover and refrigerate for two hours, carefully tossing at the one hour mark.
Serve with hot crusty bread to spoon up the savory bits in the bottom of the dish.
