Ingredients: 2 large ripe tomatoes, 1 green tomato 1 avocado, 1\2 small Pineapple 1 small white onion 1 small bunch rucola yogurt 150 gr 6 oz 1 small bunch basil juice of 1 lemon 3 tablespoons extravirgin olive oil salt and pepper to taste Directions:1. Remove the seeds from the tomatoes and dice them, cut all the other vegetables the same size, mix in a bowl, add the lemon juice, salt and plenty of pepper, 2 tablespoons olive oil and half the basil cut up roughly. 2. Brush with oil 4-5 little bowls or cups with oil, fill with the diced vegetable, and press with the back of the spoon or a glass. Refrigerate until needed. Remove from refrigerator, drain off any liquid that has formed, turn over gently onto a plate, keeping the shape. 3. Put the yogurt in the blender, the chopped rucola and the rest of basil, salt to taste. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any remaining sauce on the side. |