Today I picked my first “chocolate stripes” heirloom tomato. It was big and beautiful and ugly and perfectly delicious. I had a huge avocado that was given to us ripe this morning so I needed to use it somehow.
I chopped the tomato and the avocado into bite sized chunks. I left all the chunks laying in a single layer on the cutting board, then drizzled everything with some lemon juice and sprinkled with salt and pepper. I put the pieces back into the avocado halves and served with balsamic glaze and hollapeño hot sauce.