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CALIFORNIA AVOCADO, TOMATO AND MOZZARELLA TOWER SALAD
Fresh mozzarella, cut into 1/4-inch dice
California Avocados, cut into 1/4-inch dice
Tomatoes, cut into 1/4-inch dice
Salt - as needed
White balsamic vinegar - as needed
Micro greens - as needed
Hot chili oil - as needed
- In a 3-inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato. Repeat in remaining ring molds.
- Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until service.
- PER ORDER
- Slide 1 ring mold onto a serving plate; carefully remove ring mold. Lightly sprinkle with salt; lightly drizzle with vinegar. Garnish with micro-greens and drops of chili oil.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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