Makes 8 servings
12 ounces fresh mozzarella, cut into 1/4-inch dice
1-1/3 pounds California Avocados, cut into 1/4-inch dice
1 pound tomatoes, cut into 1/4-inch dice
salt, as needed
white balsamic vinegar, as needed
micro-greens, as needed
hot chili oil, as needed
In a 3-inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato. Repeat in remaining ring molds.
Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until service.
Per Order:
Slide 1 ring mold onto a serving plate; carefully remove ring mold. Lightly sprinkle with salt; lightly drizzle with vinegar. Garnish with micro-greens and drops of chili oil.