Ingredients
- 4 tomatoes (fresh)
- 1 ripe avocado
- 1 handful of alfalfa sprouts
- 14 gr celery (chopped)
- 1 gr parsley (chopped)
- 1 ml lemon juice
- 1 gr chili powder
- 1 gr coriander
Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.
