1 ripe avocado
400g mixed, ripe tomatoes
1 ball of fresh mozzarella, preferably buffalo
A bunch of basil leaves
Extra virgin olive oil
Sea Salt Flakes
Black pepper
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Instructions
Remove the mozzarella from its packaging, drain and tear into mouthful sized pieces.
Slice, half or quarter the tomatoes depending on their size and arrange on a platter along with the mozzarella.
To prepare the avocado, first half lengthways with a sharp knife, cutting around the stone. Remove the stone by twisting it, and scoop out the flesh with a table spoon. Slice the avocado and add to the platter.
Finish the dish with basil leaves, a generous drizzle of olive oil, freshly milled black pepper and a good pinch of Sea Salt Flakes.