- 2 avocados, pitted
- 1⁄2 cup cherry tomatoes, halved
- 1⁄2 cup fresh mozzarella, chopped
- 3 tbsp balsamic vinegar
- 4 tbsp extra-virgin olive oil
- 4 basil leaves, shredded
- Salt and pepper (to taste)
Scoop and dice the inside of each avocado half, leaving a small border.
Toss diced avocado pieces into a large bowl with tomatoes, mozzarella, balsamic, olive oil, and salt/pepper.
Dish into avocado halves, garnish with basil.
PAIR WITH: PINOT GRIGIO
Fresh and zesty, bursting with red apple, pear and passionfruit flavours.