Melon with Avocado Cream, Chives and Tomatoes

Servings: 4
Prep time: 25
  • - 1 bunch of chives
  • - 1 lemon
  • - 2 avocado
  • - 12 cherry tomatoes
  • - 1 melon
  • - 1 tablespoon extra virgin olive oil
  • - salt
  1. Wash and dry the chives. Keep some of them aside and chop the rest with a scissors. Squeeze the juice of the lemon. Wash and peel the avocado.
  2. Divide the avocado in half, removing the central core. Slice it, moisten with lemon juice, put it in the blender with a pinch of salt, chives and olive oil.
  3. Blend all the ingredients until you obtain a smooth cream. Season with salt and store in the fridge. Divide the tomatoes into 4-6 segments, empty them from seeds and toss with a pinch of salt.
  4. Wash and dry the melons. Starting from the central stalk of the fruit cut in half lengthwise, cutting a oval slice about 5 inches thick. Remove the seeds inside.
  5. Cut out part of the pulp inside the slice to create a round hole. Eliminate with a boxcutter the outer peel and slice the cream fill with cold avocado cream.
  6. Spread on the cream of avocado slices of tomatoes and melon pulp reduced into small balls with a melon baller. Decorate with chives and serve.