Side dishes

Crunchy Salad with Avocado, Tomato and Mozzarella

Ingredients for cooking
  • 1 tuft of Scarola salad
  • 2 avocados
  • 4 tomatoes
  • 250 gr of Trevalli Sibilla Mozzarella, cut in wedges
  • Evo oil
  • Lemon juice q.s.
  • Salt, Black pepper
  • 1 baguette

Clean the vegetables; wash and drain salad leaves and cut the tomatoes in wedges.

Cut the avocados in a half, eliminate the stones, peel them and cut in wedges.

Mix all the ingredients in a bowl and garnish with oil, salt, black pepper and lemon juice. Add the Trevalli Sibilla mozzarella cut in wedges.

Slice the baguette and toast the slices in the oven with a bit of olive oil. Serve the salad with the crunchy bread.

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