Avocado Mozzarella Salad With Sun Dried Tomato Dressing

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This makes a refreshing meal, served with a loaf of crusty french bread and good bottle of red wine; could also be used as a first course, in reduced quantities. I recommend using the finger-tip sized fresh mozzarella balls if you can find them. Which salad greens you use are up to you, but a combination half dark green leaf/half alfalfa sprouts seems to work particularly well, and is also quite attractive. I'd never eaten alfalfa sprouts before trying this recipe but was a quick convert to their clean, spicy flavor.

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Steps

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Combine the first 7 ingredients in a small jar.

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Put the lid on , and shake well to emulsify.

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In a bowl , combine the avocado slices , lemon juice , and mozzarella.

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Add the dressing to the avocado / cheese combination , and toss to coat all pieces well.

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Place the salad greens on two plates , putting alfalfa sprouts on top.

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Arrange the avocado and mozzarella on top of greens , and top each with a tablespon of the parmesan.

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Ingredients

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sun-dried tomatoes packed in oil, garlic clove, salt, balsamic vinegar, extra virgin olive oil, water, fresh basil, avocado, fresh lemon juice, fresh mozzarella cheese, salad greens, parmesan cheese