California Avocado Mille Feuille (One Thousand Layers)
|4||heirloom or colorful tomatoes (red, orange, yellow)|
|4||lettuce leaves (green leaf, Boston or frisée)|
|1||ripe California avocado, seeded, peeled and thinly sliced into 16 slices, divided|
|1||Tbsp.||virgin olive oil, divided|
|1||Tbsp.||balsamic vinegar, divided|
|4||slices (1/4 inch think) buffalo mozzarella, divided|
|1/2||cup||prepared crab or tuna salad, divided|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Slice each tomato into 4 slices. Place a lettuce leaf on each salad plate. To assemble stack: Place a tomato slice on lettuce, top with 1 Tbsp. crab or tuna salad and one slice avocado, sprinkle with oil and vinegar. Top with another tomato slice and 1 slice avocado, sprinkle with oil and vinegar. Top with another slice of tomato and top with 1 slice mozzarella and 1 slice avocado, drizzle with oil and vinegar. Top with remaining tomato slice and remaining 1 Tbsp. crab or tuna salad and avocado slice, drizzle with oil and vinegar. Repeat process preparing 4 stacks. Serve.
Stack can be stabilized with a long sandwich size toothpick.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.