Save to your scrapbook
Avocado Mozzarella and Sundried Tomato Salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serve this simple, but flavour-packed salad as a vibrant first course or as an accompaniment to our Sausage, Potato and Onion Kebabs recipe. The avocado and mozzarella make perfect partners for a light summer salad.
For an alternative dressing, try Avocado and Soured Cream Dressing. It's great for a robust salad or as an accompaniment to grilled tuna or salmon steaks. Using a food processor, whiz together 1 ripe avocado, peeled and stoned, 3 tbsp soured cream, 2 tsp lemon juice and 1 tsp caster sugar. Season and serve tossed with robust salad leaves such as romaine, cos or iceberg, or serve with grilled fish.
Typical values per serving:
This recipe was first published in July 2000.