with a Spicy Virgin Mary
|Saturated Fat Acids||4 g|
|Sugar added||0 g|
|Bread exchange unit||2.5|
The day before, squeeze 8 tablespoons of lime juice and combine with 4 tablespoons of water. Pour mixture into ice cube trays and freeze.
The day you plan to serve the dish, whisk together tomato juice, Worcestershire sauce, Tabasco and salt and pepper to taste. Cover and refrigerate.
Peel onion and chop finely. Squeeze lemon. Combine 1 tablespoon lemon juice with salt, pepper and diced onion. Drizzle in some olive oil.
Halve avocado and remove pit. Scoop out avocado flesh and cut into wedges.
Add avocado to onion mixture and gently stir to combine the ingredients. Set aside for 15 minutes.
Toast bread. Rinse cilantro, pat dry and chop leaves.
Spoon avocado onto toast and sprinkle with cilantro.
For decoration, lightly moisten the rims of 2 small glasses using a wedge of lime and dip rims in salt. Place 2 lime ice cubes inside the glasses and fill with tomato juice. Serve with the avocado toast.