Tricolour Salad
Rated 5.0 stars by 1 users
Category
Sides
Servings
1
Prep Time
5 minutes
The Tricolour Salad is a visually stunning dish that combines layers of ripe tomato, creamy avocado, and soft buffalo mozzarella, all served on a bed of fresh rocket or baby leaves. Topped with perfectly poached eggs and finished with a drizzle of olive oil, balsamic vinegar, and dollops of green pesto, this salad is both nourishing and flavourful. The combination of textures and the simple yet rich flavours make it an ideal choice for a light but satisfying meal. Perfect for lunch or dinner, it's a fresh and elegant take on a classic salad.
Ingredients
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1 large tomato (sliced)
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Large handful of rocket or baby leaves
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2 poached eggs
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½ avocado
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½ large ball of buffalo mozzarella (sliced)
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4 tsp of green pesto
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Black pepper
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Balsamic vinegar
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Olive oil
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Black olives
Directions
Place the tomato slices so they cover the entire plate. Cover the middle with the green leaves, then layer the sliced mozzarella around the leaves.
Add the avocado slices on top of the mozzarella, and top with the 2 poached eggs.
Drizzle the plate with olive and balsamic dressing as well as a few dollops of green pesto. Season with cracked pepper.
