Tomato, Avocado and Mozzarella Salad
Serves: 4
Cook Time: 30 min
From Hello! magazine circa 2000. Serve with crusty bread.
Ingredients
- ½ lemon, juice
- 2 avocados, peeled, quartered and sliced
- 4 beef tomatoes, sliced and salted
- 225g mozzarella, sliced
- Dressing
- 5 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 2 tsp capers, chopped
- 1 garlic clove, minced
- salt and pepper
Method
Salad. Juice the lemon first. When you cut the avocados, quickly place the slices in the lemon juice, to stop them from browning.
Dressing. Whisk together the dressing ingredients.
Assemble. Layer the salad tomato/avocado/mozzarella, repeated, topped with tomato. Drizzle over the dressing.