|Lemon juice||3 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Caviar/Lump fish roe||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon (To Garnish)|
Cut avocados in half and remove the stones.
Sprinkle liberally with lemon juice to prevent discoloration and then sprinkle the surface with salt and the juice from the crushed garlic.
Place about 2 teaspoons of caviar in each cavity.
Garnish with a sprig of parsley and serve well-chilled on a bed of lettuce.