California Avocado, Tomato and Mozzarella Tower Salad
|36||oz.||Fresh mozzarella, cut into 1/4-inch dice|
|4||lb.||California Avocados, cut into 1/4-inch dice|
|2 1/2||lb.||Tomatoes, cut into 1/4-inch dice|
|As needed||White balsamic vinegar|
|As needed||Micro greens|
|As needed||Hot chili oil|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a 3-inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato. Repeat in remaining ring molds.
- Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until service.
- PER ORDER
- Slide 1 ring mold onto a serving plate; carefully remove ring mold. Lightly sprinkle with salt; lightly drizzle with vinegar. Garnish with micro-greens and drops of chili oil.