Ingredients for 4 persons: 2 California avocados (7 ECC), 1 medium tomato (4.4 ECC), 1 cup crème fraîche* (9.8 ECC), 2 tablespoons yogurt (0.7 ECC), 1/2 teaspoon walnut oil, 1/2 teaspoon herbed mustard, 1/2 lemon (1.9 ECC), 3 tablespoons minced chervil (.1 ECC), a few chervil sprigs, salt, white pepper from the mill.
Preparation Time: 20 minutes.
Preparation: Mix the crème fraîche with the yogurt and the mustard. Add the oil and the fine spices. Add salt and pepper. Dice the tomato. Halve the avocados, remove the pits and peel. Place the avocados on 4 plates with the rounded part on top. Slice them in thin slivers. Spread the avocado slices in fan-shape. Sprinkle them with lemon juice. Coat the avocados with sauce. Garnish with the tomato dices and the chervil sprigs.
Total ECC: 23.9; per person: 6 ECC.
* crème fraîche is a French slightly sour thick cream doesn't curdle when it's heated. Sour cream can be substitute inthis recipe.