How I make it:
Slice a tomato and drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt, black pepper and basil (fresh if you have it, which I didn't this time). Slice and toast the bread, then drizzle with a little more olive oil. Stack one piece mozzarella, tomatoes and a slice of avocado.
To accompany our decadent creation we had spicy mango sausage, mushroom risotto (not gonna lie, it was from a box) and green beans!
I think I've found a new house favorite!
Yum! I wish Jerritt ate avocado - but maybe able to think of an alternative...he will eat just tomato motzarella salad, so it's a start! :)
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