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Stuffed tomatoes
Stuffed vine tomatoes with avocado and cucumber.
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Ingredients
Directions
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Cut a small cap with a crown of the tomatoes and keep separate. Remove the seed lists from the tomatoes with a sharp knife.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Cut the cucumber and avocado meat into cubes of ½ cm (brunoise). Cut the asparagus tips into pieces of ½ cm.
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Slice the chives. Mix the cucumber, avocado, asparagus, chives and mayonnaise in a bowl.
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Season with pepper, salt and some drops of Tabasco.
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Fill the tomatoes with the mixture and place the caps on the filling. Divide the tomatoes and lamb's lettuce over the plates.
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Nutrition
190Calories
Sodium2% DV45mg
Fat26% DV17g
Protein4% DV2g
Carbs2% DV6g
Fiber16% DV4g
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