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California Avocado Mille Feuille (One Thousand Layers)

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California Avocado Mille Feuille (One Thousand Layers)

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Ingredients

Serves: 4

4 heirloom or colorful tomatoes (red, orange, yellow)
4 lettuce leaves (green leaf, Boston or frisée)
1 ripe California avocado, seeded, peeled and thinly sliced into 16 slices, divided
1 Tbsp. virgin olive oil, divided
1 Tbsp. balsamic vinegar, divided
4 slices (1/4 inch think) buffalo mozzarella, divided
1/2 cup prepared crab or tuna salad, divided

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

  1. Slice each tomato into 4 slices. Place a lettuce leaf on each salad plate. To assemble stack: Place a tomato slice on lettuce, top with 1 Tbsp. crab or tuna salad and one slice avocado, sprinkle with oil and vinegar. Top with another tomato slice and 1 slice avocado, sprinkle with oil and vinegar. Top with another slice of tomato and top with 1 slice mozzarella and 1 slice avocado, drizzle with oil and vinegar. Top with remaining tomato slice and remaining 1 Tbsp. crab or tuna salad and avocado slice, drizzle with oil and vinegar. Repeat process preparing 4 stacks. Serve.

Serving Suggestions:
Stack can be stabilized with a long sandwich size toothpick.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

About the author

Chef Rob Wilson, Ritz-Carlton in Laguna Niguel, CA

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