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Peel the avocado. Using the tip of a paring knife, make a shallow cut in the peel, beginning at the stem end. Go all around the avocado as if you were going to separate it in two.
Make another incision through the middle of each half, as if to divide the skin in quarters.
Pull the skin off, quarter by quarter, starting at the stem end.
Cut the avocado in half – the knife should come up against the pit.
Remove the pit.
Slice the avocado.
Place the slices on a plate.
Finely dice a slice of tomato.
Sprinkle over the avocado.
Dress with classic vinaigrette.
Garnish with a few parsley or chervil sprigs.