- 8 ripe tomatoes
- 5 avocados
- 1 cup coriander leaves
- Juice of 1 lemon
- ½ cup of Macadamia Plain Chunks
- ½ cup of Macadamia or Extra Virgin Olive Oil
- Salt and pepper to taste
Cut the tomatoes and set aside. Cut the avocados in half and remove the pit. Cut each half into slices, without cutting through the skin. Remove the sliced avocado with a large metal spoon. I arranged alternate layers or rows of tomatoes and avocados on the serving plate and added the dressing.
To make the dressing: Place all ingredients except oil in a food processor and process until pureed. Add the oil slowly until the consistency of the sauce is thick. Add salt to taste.