Avocado and bocconcini salad is a harmonious blend of creamy avocado slices, tender bocconcini cheese, and a medley of fresh ingredients. With the creamy texture of avocado, the smoothness of bocconcini, and the burst of flavor from cherry tomatoes, and torn basil leaves, this salad offers a delightful combination of flavors and textures. Drizzled with a simple dressing of extra virgin olive oil and mustard, this salad is a refreshing and satisfying dish that celebrates the richness of avocado and the creaminess of bocconcini.
Some of the ingredients used in this recipe are
Ingredients for the dressing
Extra virgin olive oil -2 tbsp
Djorn mustard-1/2 tbsp
Raw brown sugar-1.5 tsp
Salt & pepper -to taste
Apple cider vinegar -1/2 tsp
Ingredients for the salad
Avocado -1/2
Cherry tomato -4-5
Boccocini-6-8 balls
Rocket leaves-65 gm
Olive oil- 1 tbsp
Basil leaves- a handful
Directions
1.In a large bowl, combine the avocado slices, bocconcini halves, cherry tomatoes and torn basil leaves.
2.In a small bowl, whisk together the ingredients of the dressing until the flavours are well combined.
3.Pour the dressing over the salad ingredients and gently toss to ensure everything is evenly coated.
4.Let the salad sit for a few minutes to allow the flavors to meld together.
5.Serve the avocado and bocconcini salad as a refreshing side dish or as a light lunch. You can also top it with some freshly ground black pepper or a sprinkle of grated Parmesan cheese for added flavor.
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