This recipe comes from Trezo Mare Restaurant in Kansas City, MO in the the Briarcliff Village. It is a wonderful salad that can be eaten on its own or accompanied with a main dish.

Servings: 1-2

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

1 Ripe Avocado(roughly broken up with a spoon)
2 Large Tomatoes (cored/peeled/large dice)
1/2 C Celery (finely sliced on bias)
2 Sprigs Basil
1/2 C fresh mozzarella (large dice)
4 t Extra virgin olive oil
2 t Lemon juice
2 C Spring mix
Balsamic reduction (can be purchased or made by reducing balsamic vinegar by half using 1/2 cup of vinegar and simmer.)


Mix together all of the ingredients except for the reduction.  Place salad mixture on a large presentation plate.  Drizzle the reduction on the salad.  Serve immediately.

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