Avocado Caprese Salad

Ingredients:
1 Avocado
1 pkg fresh Monzzarella cheese balls
1/2 pkg Cherry Tomatoes
5 Fresh Basil Leaves
2 tsp Balsamic Vinegar
Salt to taste

Procedure:
Cut avocado in half. Use one half to place salad on the other half to garnish plate

In a small bowl mix cheese and tomatoes with 1/2 tsp balsamic vinegar.

Place avocado half on plate. Add salad. Garnish with basil leaves and remaining avocado. Drizzle with remaining balsamic vinegar.

1 Serving


Comments

Post a Comment

Popular posts from this blog

Mofongo with Garlic Shrimp

Image
Mofongo is a typical dish made on the island  of Puerto Rico. It's made with green plantain garlic, olive oil, pork cracklings (optional). Ingredients:  5 to 6 Green plantains 7 to 8 Garlic Cloves Small pkg of pork cracklings 1 Bag of medium Shrimp cooked, cleaned,                 deveined 3 to 4 Green Olives  2 Roma Tomatoes 1/4 cup Olive Olive 1/4 Butter 3 tsps dry Onions Procedure Mofongo: Fry green plantain until golden color and tender in the center. Mash with a pilón (morter and pestel or potato masher) In a medium pot add 1/4 cup oil with finely grated garlic cloves at medium heat. Stir continuously to prevent garlic from burning. Add pork cracklings (optional), then add mashed plantains thoroughly stir all ingredients and  lower heat to low until shrimp are cooked. Procedure: Garlic Shrimp In a skillet add 1/4 cup of butter, 2 grated garlic cloves and dry onions at mediu...
Read more

Mexican Shrimp Cocktail with a Carribean Twist

Image
Ingredients: 1 Bag of shrimp cooked, cleaned and deveined 1 Avocado 2 Roma Tomatoes 3 Limes 1 Jalapeño Handful of Cilantro 1 can of Original V8 1 Plantain Salt to taste Procedure: Dice tomatoes, jalapeño, avocado Chop cilantro Squeeze 2 limes In bowl add shrimp, tomatoes, jalapeño, avocado, cilantro, lime juice and 1/2 can V8 juice. Chill for 1 to 2 hrs. Slice plantain long ways and place in a bowl with water and salt. Serve shrimp in a bowl after 1 to2 hrs. Fry plantain in a skillet at medium high until you achieve a golden color. Garnish plate with lime and fried plantain. 1 to 2 servings
Read more