But first- for those who don't know how to effectively cut open an avocado here's how I do it:
- 1 Barquette of Cherry or Grape tomatoes
- 1 Avocado
- Feta or Mozzarella
- 1 piece of toasted whole wheat bread
- Sea salt and ground pepper
- Balsamic Glaze
- Balsamic Vinegar
- Olive Oil
To begin just cut all your tomatoes in half and throw them in a large serving dish.
Add in your avocado, cheese and torn up piece of toast. Add in the salt and pepper to taste.
For the dressing I start with the glaze and just squeeze in enough to go around the bowl twice, quickly. Next I add a splash of the Balsamic Vinegar (as the glaze is too sweet on its own). Finish it off with about 2 glugs of olive oil. Remember- whatever you do, be careful with your glugs and bottle squeezes! It's so easy to ruin a salad with too much dressing.
And if you can believe it- this salad tastes even better outdoors.