Avocado Tartare with Lime Dressing

Light and fresh tartare for Easter brunch or as a starter for Easter dinner.

Makes 4

2 avocadoes

½ cucumber

1 tomato

½ shallot

Fresh thyme

For the dressing

Zest and juice from 1 lime

½ tsp agave syrup

1 tbsp olive oil

Sea salt

Finley cut all the vegetables and on a plate put the vegetables in layers, starting with the avocado, cucumber, tomato and then sprinkle some finely cut shallots and finely chopped thyme on top. In a bowl, mix together all the ingredients for the dressing and sprinkle on top. Serve with toast.