When he needs a garnish, Jacques Pépin heads to the garden, where he grows his own herbs.
Using a teaspoon measure, scoop olive-size pieces of avocado into a medium bowl. Reserve the avocado shell. Toss in the lemon juice, scallions, tomato, mozzarella and oil; season with salt and pepper. Spoon 1/2 cup of the salad onto each plate; fill shells with the remaining salad. Place 1 avocado half in the middle of the mixture on the plates. Sprinkle with chives, if desired.
More Jacques! Check out Jacques Pépin Cooks With His Granddaughter