Rinse red and yellow tomatoes, cut into quarters, remove seeds. Cut flesh into small cubes, separately in two baking dishes form.
Clean, rinse and chop spring onions. Rinse mint and basil, shake dry and chop – except for a few leaves for decoration. Mix with the diced red tomatoes, half of the scallions, 1 tbsp olive oil and the balsamic vinegar vinegar. Season with salt, pepper and 1 pinch of sugar.
Rinse tarragon and parsley, shake dry and chop leaves except for a few for decoration. Mix with diced yellow tomatoes, remaining scallions, 1 tbsp olive oil and 1 tbsp juice of one lemon, season with salt, pepper and 1 pinch sugar.
Cut avocados in half lengthwise, pit and drizzle each half with 1 tbsp juice of one lemon.
Fill 4 halves with red tomato tartar, the rest with yellow tomato tartar. Garnish avocados with remaining herbs.
Our tip: It is best to use fresh herbs for extra flavor!
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