Ingredients:

  • 2 ripe avocados, cubed (approx. 300g)
  • 1 pint cherry tomatoes, halved (300g)
  • 8 oz fresh mozzarella pearls (225g)
  • 1/4 cup fresh basil leaves, torn (10g)
  • 1/3 cup basil pesto (80g)
  • 1 tbsp extra virgin olive oil (15ml)
  • 1 tbsp balsamic glaze (15ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp freshly cracked black pepper (1g)

Instructions:

  1. Carefully halve the cherry tomatoes and cube the avocados into 3/4-inch pieces.
  2. In a large bowl, combine the tomatoes and mozzarella pearls. Add the pesto and olive oil, then gently fold the ingredients together using a spatula until coated.
  3. Add the cubed avocado to the bowl and fold gently 2-3 times to ensure they stay intact.
  4. Transfer the salad to a serving platter. Drizzle with balsamic glaze in a zig-zag motion, scatter torn basil leaves on top, and finish with sea salt and black pepper.