California Avocado with Tomato Relish

Dice the tomatoes into ½-inch pieces and transfer to a mixing bowl. Mince the green pepper finely and chop the scallion (white and light green parts), reserving some green tops for garnish.

Add the minced green pepper, chopped scallion, and chopped parsley to the tomatoes in the bowl.

Whisk together the wine vinegar, salad oil, and olive oil in a small bowl until emulsified. Stir in the Tabasco sauce, chili powder, and basil.

Pour the vinaigrette over the tomato mixture and fold gently to combine. Allow the relish to sit at room temperature for 10–15 minutes so the flavors meld.

Halve the avocados lengthwise, remove the pit with a spoon, and scoop the flesh into a bowl. Slice or dice the avocado into bite-sized pieces.

Arrange a bed of shredded lettuce on each serving plate. Nestle the avocado pieces in the center of the lettuce.

Spoon the tomato relish generously over and around the avocado. Garnish with reserved scallion greens and serve immediately.