Tuesday 4 May 2010

Avocado, Tomato & Mozzarella Salad

The Italian love-in starts here....just back from a 5 day trip to Rome where we walked the length and breath of the city, ate great food, overdosed on Italian Ice-cream and have come back inspired to try and master as many different Italian recipes I can over the coming weeks.

As you can see from what I brought back with me I think I got every base covered with cookbooks on Bruschetta, Antipasta, Italian breads, BBQing & an unbelievable book on Pasta. Along with Olive Oil, Balsamic, Pesto, Parmasan, Mozzeralla & many types of pasta.

First up is an Avocado, Tomato & Mozzarella Salad (serves 2)


100g dried fusilli pasta
4 ripe tomatoes
150g mozzarella cheese
1 ripe avocado
Handful fresh basil
Handful pinenuts
Fresh basil sprig, to garnish

3 tbsp extravirgin olive oil
1 tbsp white wine vinegar
1/2 tsp balsamic vinegar
1/2 tsp wholegrain mustard
pinch of sugar
salt & ground black pepper

Cooking Utensils

Large Saucepan for pasta

Frying pan
Chopping board
Sharp Knife
Small Jar for mixing dressing
Serving Plate


Slice Tomatoes thinly
Repeat for the Mozzarella
Half the avacado and slice the flesh lengthways
Finely chop the basil


- On a hot frying pan lightly toast the pinenuts
- Cook the pasta in plenty of salted water boiling water according to the instructions on the packet. Drain well and cool

- Combine all the dressing ingredients into a small jar and shake vigourlessly.

- Arrange the sliced tomato, mozzarella cheese and avocado overlapping on another around the edge of your serving plate

- Toss the cooked cooled pasta with half the dressing and the chopping basil.

- Pile into the centre of the serving plate. Pour the remaining dressing over, scatter the pinenuts over and garnish with a sprig of fresh basil. 

- Serve immediately


1 comment:

  1. Mozzarella Salad Avocado / Tomato/


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