from The Magazine Italian Cooking & Living, June/July 2006

• 3 avocados, ripe but firm


• 1/2 pint cherry tomatoes, quartered


• 4 ounces provolone, diced


• 1 bunch arugula, thoroughly cleaned and roughly chopped


• 3 tablespoons extra-virgin olive oil


• 1 tablespoon mustard


• juice of 2 lemons


• 1 tablespoon chopped tarragon


• salt and fresly ground pepper


• 1 lemon wedge for garnish

Slice the avocados in half, and remove the pit. Spoon out some of the pulp from the center of each half, without breaking the skin. Dice the pulp, and in a bowl, combine it with the tomatoes, provolone and arugula. Add the olive oil, mustard, lemon juice and tarragon. Season with salt and pepper, and toss. Spoon the salad into the acovado skins, and garnish with a lemon wedge. Serves 6

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