4 ea Fresh tomatoes

1 ea Ripe avocado

2 dr Lemon juice

1 pn Chili powder

1 sm Handful of alfalfa sprouts

2 tb Chopped celery or green bell

– pepper 1 ts Chopped parsley

1 pn Coriander

Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.

1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed

———-DRESSING———-

1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.