Ingredients

The following ingredients have 4 Servings
  • 1 cup grape or cherry tomatoes, (halved)
  • 8 oz (250g) baby mozzarella balls (bocconcini)
  • 2 tablespoons basil pesto homemade or store bought)
  • 1 teaspoon minced garlic
  • 1/4 cup olive oil
  • Salt and pepper, (to taste)
  • 2 ripe avocados (peeled, seeded and chopped)
  • 1/2 cup Fresh basil leaves
  • 2 tablespoons balsamic glaze ((store bought or use the recipe below))

Instruction

  • In a salad bowl, combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl; mix well to evenly coat in the dressing. Toss with the avocados and basil leaves.
  • Drizzle with balsamic glaze, if using. Taste test and add more salt/pepper, if needed. Serve immediately.
  • For The Balsamic Reduction: Combine 1/2 cup balsamic vinegar and 1 tablespoon of light brown sugar together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer gently until the vinegar has reduced by half and has thickened to a syrup-like consistency (about 8 minutes). Allow to cool.