3 large ripe avocados, peeled and seeded
2 teaspoons lemon juice
Salt and pepper to taste
1 pint large curd cottage cheese
1 green onion, chopped
1 1/2 tablespoons chili sauce
6 large tomatoes
6 pitted ripe olives
Mash avocados until creamy; add lemon juice, salt, pepper, cottage cheese, green onion and chili sauce. Blend well.
Blanch tomatoes and remove skin.
Place tomatoes on end; cut into eighths, slicing almost to bottom, resembling flowers.
Spread petals gently. Arrange tomatoes on lettuce leaves.
Fill each with guacamole. Sprinkle paprika on top.
Garnish with pitted ripe olives.
Yields 6 servings.