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Avocado zucchini tomato salad with mozzarella

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Ingredients for 2 servings:

  • 1 avocado(s)
  • 120 g mozzarella
  • 6 small tomatoes (party tomatoes)
  • 120 g zucchini
  • 1 tbsp oil
  • 2 tbsp pine nuts
  • 4 leaves of arugula
  • 2 tbsp balsamic vinegar
  • 2 tbsp oil
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Peel, halve, and pit the avocado. Dice the mozzarella. Wash the tomatoes, remove the stems, and dice them. Wash and dice the zucchini. Wash the arugula. Fry the zucchini cubes in oil. Toast the pine nuts in a pan without oil. Mix the dressing and season to taste. Arrange a layer of avocado on each of two plates (easiest using a dessert ring), then a layer of tomatoes, then a layer of zucchini, and finally the mozzarella. Pour the dressing over the arugula, top with the pine nuts, and sprinkle with the pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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