Cut the avocado into thin slices.

Flatten the avocado as much as possible, with equal spacing between the slices.

Use the heart-shaped cutter to make the fanned-out avo hearts.

Slice the mozzarella and tomatoes, and cut out the hearts. For the tomatoes it helps to press the cutter into the soft part of the tomato.

Chop up all the ‘leftovers’ and place them at the bottom of your platter.

Top with the hearts.

Mix together the olive oil, balsamic glaze, salt and pepper.

Pour the dressing over the salad.