My favorite "first course" at a restaurant is a Caprese salad . . .
the mozzerella and tomato combined with basil and fine olive oil is just heaven on earth for me!
I have been getting our tomatoes and avocados from local farmers lately and have been eating them together at least once a day. . .
so when I had some leftover mozzarella from a previous recipe, I paired a caprese salad with avocado and . . .
made this beauty! :-)
Avocado Caprese Salad
Basil (real is always better)
Slice the tomato, avocado, and mozzarella and stack in a row with basil leaves in between (or sprinkle basil on top). Pour olive oil over the salad and crack some pepper on top!