Ingredients:

  • 2 large ripe avocados, cubed (approx. 12 oz / 340g)
  • 1 pint (300g) cherry tomatoes, halved
  • 8 oz (225g) mini mozzarella pearls
  • 1/2 cup (15g) fresh basil leaves, torn or chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic glaze
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Carefully halve the cherry tomatoes and cube the avocados into bite-sized pieces. Place them in a large bowl along with the mozzarella pearls.
  2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper until the mixture is cohesive.
  3. Pour the oil and lemon mixture over the salad and toss very gently with a silicone spatula.
  4. Fold in the torn basil leaves, transfer to a platter, and finish with a generous drizzle of the balsamic glaze over the top.