Tricolore Salad
Garlic avocado cream topped with bocconcini and grape tomato heart skewers.
Servings: 5 people
Equipment
Ingredients
Skewers
- 21 grape tomatoes
- 150 grams bocconcini 5 oz
- fresh basil leaves to garnish
- 3 tablespoons olive oil
- black pepper to taste
- sea salt to taste
Avocado cream
- 2 avocados
- 2 tablespoons sour cream or Greek yogurt
- 2 cloves garlic
- 1/2 lemon or lime, juiced
- 1 tablespoon fresh basil chopped
Instructions
- Blend the avocados, garlic, sour cream, fresh basil, and lemon juice in a mini food processor (or by hand).
- When creamy, add sea salt and pepper to taste.
- Spoon the avocado cream onto a platter.
- Halve the grape tomatoes in the middle at a slant.
- Rotate one of the halves to make a heart shape.
- Stick the heart-shaped tomato onto a skewer, followed by a bocconcini and a folded basil leaf.
- Repeat with the remaining skewers.
- Top the tricolore skewers onto the avocado cream.
- Drizzle with extra virgin olive oil.
- Sprinkle with sea salt and pepper.
- Serve.
Video
Nutrition
Calories: 305kcal | Carbohydrates: 11g | Protein: 8g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 586mg | Fiber: 7g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 24mg | Calcium: 135mg | Iron: 1mg
