Avocado V Recipe

Make the pesto

Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring, until golden and fragrant. Let cool slightly. In a small food processor or blender combine 1 cup fresh basil leaves, toasted pine nuts, 3 tbs grated parmesan, 1 garlic clove (peeled), 0.25 tsp salt and 0.125 tsp black pepper. Pulse to break down ingredients, then stream in 60 ml extra-virgin olive oil while blending until a coarse, spreadable pesto forms. Taste and adjust seasoning. If too thick, add 1–2 tsp more oil or a splash of water to loosen.

Prepare tomatoes and mozzarella

Slice the two ripe tomatoes into 0.5 cm (about 1/4 inch) thick rounds. Drain the buffalo mozzarella and pat dry with paper towel, then slice into rounds roughly the same thickness as the tomatoes. Arrange tomato and mozzarella slices on a serving plate, alternating them in a single layer or slightly overlapping in a circle or row.

Prepare the avocado

Halve the avocado, remove the pit, and scoop out flesh. Slice each half into 6–8 thin slices while still in the skin, then use a spoon to lift the slices out. Fan or nestle avocado slices atop or between the tomato and mozzarella slices.

Assemble with basil

Tuck fresh basil leaves between the slices and scatter remaining leaves over the salad for color and aroma.

Dress and season

Drizzle 2 tbs extra-virgin olive oil evenly over the assembled salad, then dot or drizzle 1–2 tbs of the prepared pesto across the top (use more or less to taste). Sprinkle 1 tsp salt and 0.5 tsp black pepper evenly—adjust to taste. Add 1 tsp fresh lemon juice to brighten flavors and, if desired, a light pinch (0.25 tsp) of chili flakes for heat.

Serve

Let the salad rest 3–5 minutes at room temperature to allow flavors to meld, then serve immediately as an appetizer or light main.