Straw­berry, tomato and av­o­cado salad

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Un­der R115 • Serves 4 as a side dish • Prepa­ra­tion time: 30 min­utes

• about 12 cherry toma­toes • about 8 medium-sized straw­ber­ries • 30ml olive oil • 15ml le­mon juice • 150g smoked moz­zarella • 2 large ripe av­o­ca­dos • a hand­ful of baby spinach leaves • 30ml bal­samic re­duc­tion

1 Thinly slice the toma­toes and straw­ber­ries; sea­son gen­er­ously with salt and pep­per and mix with the olive oil and le­mon juice.

2 Cut the cheese into thin slices (use a star-shaped cookie cut­ter if de­sired).

3 Halve, peel and pit the avos. Place each half, cut side down, on a cut­ting board and slice thinly, but keep them to­gether in the half-avo shape. Ar­range the tomato, straw­berry and cheese slices ran­domly be­tween the slices of each av­o­cado half; it looks great and helps to marry the flavours. Care­fully place on a bed of spinach with ex­tra tomato, straw­berry and cheese slices and driz­zle gen­er­ously with the bal­samic re­duc­tion.

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