3 ripe Hass avocados
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
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