How to Make It
In a medium saucepan, heat 1 inch of oil to 350°. Fry the lotus root slices, 4 or 5 at a time, until golden brown and crisp, about 2 minutes. Drain on paper towels and sprinkle with salt. Repeat until all of the slices have been fried.
In a bowl, toss the lily bulbs with 1/2 tablespoon of the lemon juice, the vinegar and oil. Season with salt and refrigerate.
Scoop the avocado flesh into a large bowl, add the remaining 2 tablespoons of lemon juice and mash with a fork to a chunky puree. Stir in the scallions, diced tomato, cilantro and Tabasco. Season with salt and pepper.
Spoon the mashed avocado onto a serving platter and surround with the marinated lily bulbs. Serve the lotus chips in a basket on the side, for dipping.