All about Avocado

• 4 large vine-ripened tomatoes
• 250g cherry bocconcini cheese
• 1 large avocado, halved
• ¼ cup loosely packed basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

1 Thickly slice tomatoes, bocconcini and avocado.

2 Arrange tomato, bocconcini and avocado on a serving platter; top with basil leaves and drizzle with combined oil and vinegar. Sprinkle with freshly ground black pepper to serve.

Energy 371kcal, 1555kj • Protein 14g • Total Fat 31g • Saturated