Stuffed avocado with Italian salad

Name: Stuffed avocado with Italian salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Mozzarella cheese; 150 g Mortadella in slices; 250 g Tomatoes; 120 g Rocket; 1 Garlic clove; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 2 ripe avocados

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Mozzarella cheese
150 g Mortadella in slices
250 g Tomatoes
120 g Rocket
1 Garlic clove
2 TABLESPOONS White wine vinegar
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
2 ripe avocados

Directions

1
Dab mozzarella dry and dice. Cut bologna into strips. Wash tomatoes, pat dry, quarter and seed. Keep the tomato seeds. Cut tomato quarters into cubes.
2
Wash the rocket, pat dry and chop coarsely, except for a few leaves for garnishing. Peel garlic and press it into a bowl using a garlic press. Add tomato seeds and vinegar and puree finely with the chopping stick of the hand mixer. Season to taste with sugar, salt and pepper. Fold in the oil. Mix mozzarella, mortadella, tomato and rocket and stir in the sauce. Halve the avocados. Remove the seeds. Fill some lettuce into the avocado halves. Serve the rest of the salad separately.
3
Mix mozzarella, mortadella, tomato and rocket and stir in the sauce. Halve the avocados. Remove the seeds. Fill some lettuce into the avocado halves. Serve the rest of the salad separately. Arrange filled avocados on rocket leaves. Ciabatta tastes good with it