Avocado Tomato Mozzarella Salad

Ingredience

INGREDIENTS

› 2 RIPE AVOCADOS > 3-4 LARGE TOMATOES OR MIXED

VINE TOMATOES > 200 G MINI MOZZARELLA (OR 2 BALLS, SLICED) › FRESH BASIL > 3-4 TBSP EXTRA VIRGIN

OLIVE OIL > 1-2 TBSP BALSAMIC GLAZE (OR

REDUCED BALSAMIC)

> SALT & FRESHLY GROUND

BLACK PEPPER › OPTIONAL: CHILI FLAKES

OR LEMON ZEST

Pokyny

DIRECTIONS

1. PREPARE: HALVE THE RIPE AVOCADOS, REMOVE THE PIT, AND SLICE. WASH AND SLICE THE LARGE TOMATOES OR MIXED VINE TOMATOES. DRAIN THE MINI MOZZARELLA (OR 2 BALLS, SLICED).

2. ASSEMBLE: ARRANGE SLICED AVOCADO, SLICED TOMATOES, AND MINI MOZZARELLA (OR SLICED MOZZARELLA BALLS) ALTERNATELY OR IN A FAN SHAPE ON A SERVING PLATE.

3. SEASON: DRIZZLE WITH EXTRA VIRGIN OLIVE OIL, SEASON WITH SALT AND FRESHLY GROUND BLACK PEPPER, AND ADD BALSAMIC GLAZE (OR REDUCED BALSAMIC) DECORATIVELY OVER THE TOP.

4. FINISH: SPRINKLE FRESH BASIL LEAVES OVER THE SALAD. ADD CHILI FLAKES OR LEMON ZEST (IF USING) FOR EXTRA FRESHNESS.