(NC)—To keep things light and fresh this fall, why not try something new. This impressive, yet easy to prepare recipe will have your guests thinking you have mastered the art of California Cuisine!
4 heirloom of colourful tomatoes (red, orange,
4 lettuce leaves (green leaf, Boston or frisée) 4
1/2 cup prepared crab or tuna salad, divided 125 mL
1 ripe California avocado, seeded, peeled and thinly sliced into 16 slices, divided 1
1 tbsp virgin olive oil, divided 15 mL
4 slices (1/4 inch (0.5 cm) thick) buffalo mozzarella, divided 4
Slice each tomato into 4 slices. Place a lettuce leaf on each salad plate. To assemble stack: Place a tomato slice on lettuce, top with 1 Tbsp. (15 mL) crab or tuna salad and one slice avocado, sprinkle with oil and vinegar. Top with another tomato slice and 1 slice avocado, sprinkle with oil and vinegar. Top with another slice of tomato and top with 1 slice mozzarella and 1 slice avocado, drizzle with oil and vinegar. Top with remaining tomato slice and remaining 1 Tbsp. (15 mL) crab or tuna salad and avocado slice, drizzle with oil and vinegar. Repeat process preparing 4 stacks. Serve.
Serving Suggestions: Stack can be stabilized with a long sandwich size toothpick.
Recipe and image courtesy of: the California Avocado Commission
Credit: www.newscanada.com
Author
Logged
