Avocados stuffed with fresh tomatoes and mozzarella tossed in basil pesto and finished with a drizzle of balsamic vinegar. This dish is served on a bed of salad greens.
1: Cut avocados in half and remove stone and skin.
2: In a bowl, combine diced tomato, diced fresh mozzarella, and basil pesto.
3: Plate the avocado halves on the salad greens.
4: Top the avocados with the mixture of tomato, mozzarella and pesto.
5: Drizzle with balsamic reduction before serving.
