Avocado & Mozzarella Salad With Sun-Dried Tomato Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This makes a refreshing meal, served with a loaf of crusty french bread and good bottle of red wine; could also be used as a first course, in reduced quantities. I recommend using the finger-tip sized fresh mozzarella balls if you can find them. Which salad greens you use are up to you, but a combination half dark green leaf/half alfalfa sprouts seems to work particularly well, and is also quite attractive. I'd never eaten alfalfa sprouts before trying this recipe but was a quick convert to their clean, spicy flavor. Ingredients:
2 tablespoons chopped sun-dried tomatoes packed in oil, drained first |
1 garlic clove, minced |
1/8 teaspoon salt |
1 1/2 tablespoons balsamic vinegar |
2 tablespoons extra virgin olive oil (the good stuff) |
1 tablespoon water |
1 tablespoon minced fresh basil or 1/2 teaspoon dried basil |
1 ripe avocado, halved, pitted, peeled and sliced |
2 teaspoons fresh lemon juice |
1/4 lb fresh mozzarella cheese, in 1 inch cubes, or the finger-tip sized balls |
4 cups salad greens, washed |
2 tablespoons fresh grated parmesan cheese |
Directions:
1. Combine the first 7 ingredients in a small jar.
2. Put the lid on, and shake well to emulsify.
3. In a bowl, combine the avocado slices, lemon juice, and mozzarella.
4. Add the dressing to the avocado/cheese combination, and toss to coat all pieces well.
5. Place the salad greens on two plates, putting alfalfa sprouts on top (if using).
6. Arrange the avocado and mozzarella on top of greens, and top each with a tablespon of the parmesan.
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