AVOCADO, MOZZARELLA AND TOMATO SALAD
Source: The Amazing Avacado - Wayne Harley Brachman
Ingredients
2 Hass Avocados from Mexico, sliced 2 ripe tomatoes
1 lb. mozzarella
1 1/2 ounce bunch of fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar salt and pepper to taste
Method
With a small knife or “shark”, cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices. Slice the mozzarella 1/4 inch thick. Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
© Barbara Deitch 2020