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Categories:
tomatoes garlic salt balsamic extra-virgin olive oil water fresh basil lemon juice Mozzarella cheese alfalfa sprouts croutons Parmesan cheese
Viewed: 10 - Published at: 9 years agoIngredients
- 2 Tbsp. sun-dry tomatoes
- 1 x garlic clove
- 1/8 tsp salt (optional)
- 1 1/2 Tbsp. balsamic or possibly red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. water
- 1 Tbsp. chopped fresh basil (or possibly 1/2 tspn dry basil)
- 1 x ripe hard avocado halved, pitted, peeled and sliced
- 2 tsp lemon juice
- 1/4 lb mozzarella cheese cut 1" cubes
- 4 c. alfalfa sprouts or possibly lettuce finely minced
- 2/3 c. seasoned croutons
- 2 Tbsp. grated Parmesan cheese
Method
- Drain tomatoes (if oil packed) and mince.
- Combine garlic and salt in a mortar and mash to a paste.
- Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight fitting lid.
- Shake vigorously till emulsified.
- Combine avocado, lemon juice and cheese in a mixing bowl.
- Add in sufficient dressing to coat well.
- Toss and serve on a bed of sprouts.
- Sprinkle with croutons and Parmesan cheese.
- This recipe yields 2 servings.
