Avocado, Tomato and Mozzarella Pasta Salad
by Tarla Dalal
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Added to 240 cookbooks
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A stylish summer salad made from ingredients representing the three colours of the italian flag - a sunny cheerful dish! for italians, the time of the year is important in determining which salad will be served. Vegetables, roots, pulses and herbs are always chosen when they are in season and at the peak of their perfection. The avocado chosen for this salad should be ripe, so that it gives under the pressure of your finger and the seed within is loosened from its surrounding flesh. Halve the avocado, remove the stone and peel off the skin. Slice the flesh lengthwise. Apply a little lemon juice to the cut slices as they get discoloured on exposure to the air. Add the dressing to this salad, cover and chill for at least 2 hours. You may need to add additional dressing if the salad appears too dry while serving.
- Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well.
- Serve chilled.
Nutrient values per serving
|Vitamin A||164.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||10.1 mg|
|Folic Acid||7.5 mcg|
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