Jan Bilton's South of the Border Salad
2 small avocados
4 vine-ripened tomatoes
1 cup peeled, seeded and diced rockmelon
2 tbsp each - chopped chives, basil
1 tbsp lemon juice
3 tbsp lemon juice
2 tbsp Olivado Extra Virgin Avocado Oil
freshly ground salt and pepper to taste
Halve the avocados, stone peel and cut each half in half again. Quarter the tomatoes and combine with the other salad ingredients. Just before serving, sprinkle with the combined dressing ingredients.
This recipe is from the Foodtown magazine, edited by Jan Bilton.