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Credit: Janine Falvo, Chef, Carneros Bistro and Wine Bar, Sonoma, Calif.
The National Culinary Review, July/August 2010
3 large fresh California avocados, small dice
3 heirloom tomatoes, small dice
½ oz. cilantro, minced
1 T. olive oil
1 oz. lime juice
Salt and pepper, to taste
Method: Combine avocados, tomatoes, cilantro, olive oil and lime juice in bowl. Season, to taste, with salt and pepper.
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