• 2 Avocados
• 250 g Canned tuna fish
• 2 Cucumbers
• 1 Onion
• 1 Bunch of parsley and 1 bunch of coriander
• 1/4 Cup olive oil
• 1 Tomato chopped in cubes

INSTRUCTIONS

Cut the avocado in half, remove the peel and pit by using a spoon. Cut the flesh into thick slices.

Cut the cucumber into very thin slices. Chop the onion into Julienne strips.

Drain the tuna fish cans, crumble the meat and set aside.

In a bowl, put the olive oil with the vinegar, cilantro, parsley and tuna fish. 

Place a slice of avocado, onion, cucumber, tuna fish and cover with another slice of avocado.

• 2 Avocados
• 4 Pineapple slices
• 1 Can of coconut milk
• 1 Can of condensed milk
• 2 Fresh Pineapple slices

INSTRUCTIONS

Mix all the ingredients in the blender until a uniform and thick consistency is obtained in the mixture.

Pour into suitable glass containers or cups and place in the refrigerator for at least one hour.

Garnish with pineapple slices and enjoy.

• 2 Avocados
• 1 Teaspoon of finely chopped coriander
• Juice from 2 lemons
• Salt and pepper
• Crumbled goat cheese

INSTRUCTIONS

Mix the avocado with coriander and lemon juice, season as desired.

Serve with goat cheese and accompany with bread or crackers.