3 med. tomatoes, cut in eighths
1 tbsp. chopped fresh parsley
1/2 tsp. basil, crushed
1 sm. clove garlic, crushed
Romaine lettuce
1 c. diced avocado
Olive oil

In medium bowl combine tomatoes, parsley, basil, and garlic; toss. Cover and refrigerate several hours or overnight. For each serving, place 3/4 cup tomatoes on 1 long leaf Romaine lettuce; garnish with 1/4 cup diced avocado and sprinkle with 1/2 teaspoon olive oil. Makes 4 servings.