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Avocado – tomato salad with pesto and mozzarella

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Ingredients for 2 servings:

  • 1 avocado(s)
  • 15 cocktail tomatoes
  • 1 ball of mozzarella
  • 4 tbsp Pesto Genovese, homemade or from a jar
  • 1 spring onion(s), if desired
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

made quickly

Peel, pit, and dice the avocado (it should give slightly when pressed, which means it’s ripe). Wash and halve the cherry tomatoes. Dice the cheese and slice the spring onion into rings. Mix everything in a bowl, then stir in the pesto and season with salt and pepper.

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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.

Avocado – tomato salad with pesto and mozzarella

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