Serves 6
2 large vine-ripened tomatoes, finely diced
1/2 small red onion, finely diced
1 tbsp finely chopped fresh dill
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 red witlof, leaves separated
1 yellow witlof, leaves separated
2 avocadoes, cut into wedges
Combine tomatoes, onion, dill, oil and lemon juice. Place witlof leaves on serving plates. Place avocado wedges into witlof leaves. Spoon tomato salsa mixture over avocado wedges. Season with salt and pepper. Serve.
