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.
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.