Recipe for 4
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons mustard (preferably Dijon)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 large, firm red tomatoes
400grs canned salmon, drained and chunked
1 medium size, ripe avocado, diced
1/2 cup parsley, finely chopped
First we prepare the dressing by combining in a small bowl, the olive oil, the lemon juice, the mustard, the salt, and pepper. Stir well to mix and let on the side until the stuffing is ready.
Cut tomatoes in half crosswise; scoop out and discard flesh and seeds. In another bowl, place the salmon and flake. Then add the diced avocado, and parsley. Add the dressing and toss lightly.
Using a spoon scoop the salmon mixture into the prepared tomatoes and arrange on serving platter. Place the platter in the refrigerator for 30 minutes just until lightly chilled.
Serve the stuffed tomatoes cold with bread. Enjoy!