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    Avocado Mozzarella and Sundried Tomato Salad

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    Avocado Mozzarella and Sundried Tomato Salad

    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.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    • 3 ripe Fuerte avocados, peeled, stoned and sliced
    • 3 x 125g tubs Galbani Mozzarella, halved and thickly sliced
    • 50g sundried tomatoes in oil, drained and thinly sliced
    • 2 ripe plum tomatoes, halved and thinly sliced
    • 1 red onion, halved and thinly sliced
    • 1 pack fresh basil leaves
    • The dressing:
    • Toasted pine nuts to garnish
    • 4 tbsp extra virgin olive oil
    • 1 tbsp balsamic vinegar
    • 2 tsp clear honey
    • 1 small garlic clove, finely grated
    • Salt and freshly ground pepper


    1. Arrange all of the salad ingredients in a large, shallow serving dish or salad bowl.
    2. Mix together the oil, balsamic vinegar, honey and garlic, season and pour over the salad. Just before serving, toss the salad to mix well and sprinkle over with some toasted pine nuts.

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    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.


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