This is a variation on a famous salad in Italy - simple and sensational, fresh and colorful, it is tremendously pleasing.
- 2 ripe California avocados (one for each serving)
- 1 ball of fresh mozzarella Cheese - about 8-10 ozs. (use half for each salad)
- 1 or 2 garden ripe tomatoes, number depends on the size of tomatoes
- Fresh basil leaves
- High quality Spanish or Italian olive oil
- salt and pepper to taste
Cut the California avocados in half, deseed them and peel.
Slice California avocado halves into thin slices vertically and arrange on a salad by placing them in a decorative circle.
Dress the salad with a splash (or more) of olive oil