I love the combination of the good plant oils of avocado here with the popular tried and tested Italian recipe mozzarella, tomatoes and basil. This makes a fabulous starter, side dish to a lovely barbeque, or can be enjoyed as a filling lunch. It’s rich in plant fats, protein, calcium, fibre and vitamins while being low in carbs, so makes a brilliant low-carb meal option.
Method
- Half the acovado, discard the seed.
- Open and drain the mozzarella cheese.
- Cut into small cubes on a wooden board.
- Wash, dry and slice the cherry tomatoes in half.
- Take the basil leaves and chop them well.
- Evenly distribute everything into both avocado halves.
- Dress with a drizzle of balsamico, olive oil, salt and pepper.
- Grate parmesan cheese over it, ready to serve. Another low-cal option for a lovely lunch or side dish.
