This is yet another of my favourite recipe – Caprese stuffed avocados with loads of vitamin Cs and freshness. There’s green, red, orange; there are fruits, vegetables and a sweet savoury dressing. Anyone who takes a mouthful of this will go mmmmmmm….
I actually do prefer this to the recipe on Roast Corn, Prawn, Pepper & Avocado Salad which I posted last week. It’s much easier to prepare (no grilling required) and it’s fully vegetarian (not that I’m a vegan). It’s simpler and not so much of a fuss, and that’s how I love to live my life too.
I can eat this for my meals any day – breakfast, lunch and dinner. How I wish!
Ingredients:
- Avocado: 3, seeded, halved
- Cherry tomato: 1.5 cups, halved
- Baby mozzarella balls: 80g
- Pesto sauce: 2 tbsp
- Garlic: 2 clove, finely minced
- Olive oil: 2 tbsp
- Salt: a pinch
- Ground blackpepper: a pinch
- Balsamic vinegar: 1/2 cup
- Sugar: 1 tbsp
- English parsley: a handful, finely chopped
- Basil: a handful, finely chopped
Method:
- Arrange halved avocados onto a serving plate.
- Combine cherry tomatoes, mozzarella balls, pesto sauce, garlic, olive oil, salt and blackpepper in a bowl. Toss well.
- Scoop salad into avocados.
- Combine balsamic vinegar and sugar in a separate bowl. Drizzle over avocados.
- Garnish with parsley and basil to serve.
Tricks:
- Before seeding the avocado, I sliced a very small slice off the bottom of each half so that the avocados can sit nicely on the plates without tumbling around.
- If need, scoop out some flesh from the avocados so that the avocado bowls are deeper to hold more salad. These can be combined with the tomatoes & mozzarella balls in step 2.
Serving:
3 – 6 persons as appetiser
