1 or 2 small tomatoes or 12 to 14 grape tomatoes, diced
1½ medium avocados, peeled, pit removed and diced
1 small clove garlic, minced
Juice from ½ medium lemon
1/8 teaspoon sea salt, plus more as needed
Put all of the ingredients in a small bowl and gently stir to combine. Season with more salt, if desired. Cover and refrigerate for 30 to 60 minutes before serving. To serve as a fancy first course, spoon in to pretty glasses, displayed on a decorative salad plate.
Recipe © LAURA THEODORE 2013