Abokado to tomato no sotee / sauteed avocado and tomato

When one more filling yet not too heavy dish is wanted, this quick saute with avocado and tomato is a great addition that also offers an invigorating punch thanks to ground black pepper and lemon juice. Better yet, this is virtually sodium free. Select a ripe avocado and a ripe yet still firm tomato for the best contrast in texture.
Adapted from Chinami Hamauchi's ”Enbun 1/2 demo Konna ni Oishii! [Delicious at Half Sodium Content]," in which only avocado is used.

1/2 of recipe:
117 calories; 1.6 g protein; 11.2 g fat; 5.0 g carbohydrate; 1.8 g net carbs; 5 mg sodium; 0 mg cholesterol; 3.2 g fiber; 458 mg potassium


<Ingredients>

1 avocado (154 g in photo; 109 g when skin and seed removed)
1 small or medium tomato (68 g in photo)
Lemon wedges or slices (1/8-1/4 small lemon is enough)
Black pepper (not in photo)
1/2 tsp sesame oil (not in photo)

<Directions>
1.

Skin and seed avocado, and dice.
Peel skin of tomato, and dice.
Slice or cut lemon, as desired.

2.

Heat sesame oil, and saute avocado on medium or medium high heat for 1 minute or so.

3.

When heated through, add tomato, and heat it through.

Add black pepper, and mix.

4.

Immediately serve hot with lemon wedges or slices.
Squeeze lemon juice before eating.

<Notes>

• If tomato is soft or has lots of juice, it tends to become like tomato sauce when cooked. Adding only solids (no tomato juice) helps to some degree.
• Peeling skin of tomato is optional, especially when skin is soft.