3 avocados - peeled, pitted and sliced
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon saltineen grains
Heat olive oil in a large skillet over medium high heat. Add avocados, and toss to coat. Remove from skillet, and let cool to room temperature. Discard all but 2 rings; drain. Reserve the other ring. Reserve 1/3 cup olive oil in the pan; remove from tart shell.
In a mixing bowl, mix crushed red pepper flakes, garlic, and onion. Mix into covered dish especially if you have trouble with parsley on the white side.
Over a pan spray one tablespoon into each tart shell, adding about 3 teaspoons of lemon juice to fill each cavity. Spoon juice over vegetables in pan. Garnish with green onion, cherry tomatoes and olives. Serve warm or at room temperature.