Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
Directions
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.
Use only fresh mozzarella - it is not the same salad if you use anything generally found in grocery stores in the US. Many quality markets are now selling fresh mozzarella.
Slice the mozzarella into 1/8" circles and place overlapping on top of the California avocados.
Cut tomatoes into 1/4" thick circles and overlap on top of the mozzarella so the plate now has a green ring of avocado, a white one of cheese and a red one of tomatoes.
Top salad with fresh basil leaves which are sliced into thin slivers and the amount to use can vary based on your taste for basil.
Dress the salad with a splash (or more) of olive oil
Add black pepper and salt to taste