1 ripe avocado, sliced lengthwise
8 ounces fresh mozzarella, torn into bite-sized pieces
1 English cucumber, cut into thin ribbons, lengthwise
1 (8.5-ounce) jar of sun-dried tomato halves in olive oil, olive oil reserved
1 tablespoon whole pine nuts
8 fresh basil leaves, thinly sliced
Rice vinegar, to taste
Salt and pepper, to taste
- In a large bowl, combine the avocado, mozzarella, and cucumber ribbons.
- Add the sun-dried tomatoes, including the olive oil from the jar, and gently toss.
- Top with pine nuts and basil. Add rice vinegar, salt and pepper to taste.
Recipe and photo courtesy of Mooney Farms.
Saturated Fat: 11g