Deconstructed and reconstructed avocados

I saw some pictures somewhere of a really interesting concept for an avocado type dish and thought I’ll have a go at something similar, and in turn created my deconstructed and reconstructed avocados.

A beautiful looking little dish, vibrant in flavour and colour and believe me it does not take too long. Hey and minimal washing up as you throw the bowls away.

This is a superb side dish or starter. It’s quite acidic so it would be great with beef, or something with a strong sauce to cut through that. Plus I think my deconstructed and reconstructed avocados looks really nice back in the skin/shell. OK here we go with enough for four. This is very easy, so keep up.

Take a large bowl and add all of the following ingredients;

4 small sweet multi-coloured chili peppers. These are not hot, and are more like baby capsicum. Chop these roughly;
1 finely chopped chili padi (or not if kids are going to eat this of course);
6 red cherry tomatoes – cut in to quarters;
6 orange plum tomatoes cut in to quarters;
2 small roughly chopped red onions;
A small bunch of coriander roughly chopped or even ripped;
A good pinch of sea salt & cracked black pepper;
The juice of 2 limes;
2 avocados that you cut in half down their length, keep going around until you circumnavigate the the entire pear. Then gently give it a little twist. You should now have a half with no stone and a half with a stone. With a sharp knife whack carefully in to the stone and then twist. It should just pop out. With a soup spoon carefully scoop out all the avocado, leaving the skins/shells intact. Chop up the avocado and pop in the bowl. Do this last as avocado tends to brown very quickly when out of it skin/shell;
The very last thing is to drizzle about 2 teaspoons of balsamic vinegar in;
Give the ingredients a good mixing around to muddle the flavours and bring all the colours together;
Carefully spoon this back in to the skins/shells – stack it on up and serve away.