Friday, July 1, 2016
Caprese Stuffed Avocados
2 avocados, but in half, stone and skin removed
1 cup salad greens
1 cup tomatoes, diced
1/2 cup fresh mozzarella, diced
2 tablespoons basil pesto
2 tablespoons balsamic reduction
1. Plate the avocado on top of the salad greens and top with the mixture of the tomatoes, mozzarella, and pesto followed by a drizzle of the balsamic reduction.
Note: To make the balsamic reduction, simmer balsamic vinegar until it reduces to 1/2. Allow to cool before using.