Tomato, Mozarella and Avocado Salad

By Iain Shillito


10 minutes

Serves 4



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



  • 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.

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