Monday, January 17, 2011

Avocado, Mozzarella and Tomato Salad

Serves 4
2 small ripe avocado pears
juice of 1 large lemon
6 ripe tomatoes
6oz (175g) mozzarella or bocchini cheese
3oz (75g) pitted black olives
2 tablespoons pistachios crushed by rolling pin
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
fresh basil leaves

Cut the avocados in half and remove the stone. Remove the skin and then slice the flesh fairly thinly. Place in a bowl and sprinkle with lemon juice.
Now slice the mozzarella thinly and cut the tomatoes into small wedges. Add to the avocado along with the olives. Season with salt and freshly milled black pepper. Toss gently to combine the flavours and then cover and chill in the refrigerator for 30 minutes.
When you are ready to serve, drain the avocado, mozzarella, tomatoes and olives and carefully pile the ingredients onto a serving dish being careful not to break up the avocados.
Mix together the reserved juices with the olive oil and pistachios. Spoon a little of the dressing over the salad and sprinkle over a few basil leaves.
Serve the salad with crusty bread and the remaining dressing to the side

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