2 large ripe avocados, sliced or scooped into wedges
1 pint cherry tomatoes (red and yellow), halved
8 oz fresh mozzarella pearls (or mini mozzarella balls)
1/4 cup fresh basil leaves, thinly sliced (chiffonade)
2 tbsp extra virgin olive oil
2 tbsp balsamic glaze (thick balsamic reduction)
Salt and freshly ground black pepper to taste
Optional: A pinch of red pepper flakes for a little kick
Instructions
Prepare the Base: On a large serving platter, arrange the sliced avocados and halved cherry tomatoes in an alternating pattern or toss them gently together.
Add Cheese: Scatter the fresh mozzarella pearls evenly over the top of the vegetables.
Season: Drizzle the extra virgin olive oil over the entire salad. Season generously with salt and black pepper.
Garnish: Sprinkle the fresh sliced basil over the top.
Finish: Just before serving, drizzle the balsamic glaze in a decorative zig-zag pattern across the salad.
Serve: This salad is best served immediately while the avocados are fresh and bright green.
Tips for Success
Avocado Care: To prevent the avocados from browning if you aren’t serving right away, toss the slices in a little bit of lime or lemon juice first.
Balsamic Glaze: You can buy store-bought balsamic glaze or make your own by simmering balsamic vinegar in a small saucepan until it reduces by half and becomes syrupy.
