California Avocado, Tomato and Mozzarella Tower Salad

Start cooking

Serves: 24

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 Salt As needed White balsamic vinegar As needed Micro greens As needed Hot chili oil
  2. 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.
  3. Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until service.
  5. 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.

*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.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Other Topics