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Prep 10 mins
Cook 0 mins
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.
- 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
- Combine the first 7 ingredients in a small jar.
- Put the lid on, and shake well to emulsify.
- In a bowl, combine the avocado slices, lemon juice, and mozzarella.
- Add the dressing to the avocado/cheese combination, and toss to coat all pieces well.
- Place the salad greens on two plates, putting alfalfa sprouts on top (if using).
- Arrange the avocado and mozzarella on top of greens, and top each with a tablespon of the parmesan.
I love the combo of avocado's and sundried tomatoes in this recipe. I used arugula for salad greens since I was unsure of what you meant. The vinegar, basil cheese combo made for a nice greek like taste which was very different with avocadoes but very tastey. Thanks for opening my horizons to a different kind of salad. :)