Camden New Journal - Reciepe for Avocado, tomato and mozzarella salad

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28 July 2008

Clare Latimer's recipe for
Avocado, tomato and mozzarella salad

Avocado, tomato and mozzarella salad
This is a slight variation of the Italian Tricolor and again perfect for a light summer dish.

Ingredients
Serves 6
500g peas in pod, pods discarded
2 little gem lettuces
8 ripe vine tomatoes, quartered
2 ripe avocados
Juice of 1 lemon
2 Buffalo mozzarella
Handful big juicy black olives
1 ripe peach, cut into cubes on the stone and then stone discarded
225g shelled prawns
4 tbsp olive oil
1 teasp Dijon mustard
1 teasp runny honey
Salt and freshly ground black pepper

Method
Cook the peas in salted boiling water for five minutes and then drain.
Tear the lettuce leaves and put into a large salad bowl. Add the tomatoes. Cut the avocados in half, remove the stones and then cut through the flesh into cubes, but not cutting through the skin.
Scoop out into a bowl, then mix with the lemon juice and add to the salad bowl. Drain the mozzarella balls and cut into cubes.
De-stone the olives if you wish and add with the cheese.
Finally, mix in the peach cubes and prawns.
Mix the olive oil with the Dijon mustard, honey and seasoning and then pour over the salad.
Stir well and serve.

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