- 4 tsp ricotta cheese low fat optional
- 2 Tbsp sundried tomatoes packedolive oil drained roughly chopped
- kosher or sea salt to taste
- 1/2 ripe Avocado From Mexico
- Place the sliced avocado on a plate, spoon the ricotta cheese on top. Eat as is or with toast on the side.
- Sprinkle on the chopped sundried tomatoes, and sprinkle with salt.
- Eat as is or with toast on the side.