2 Hands full of fresh crisp baby rocket leaves
2-3 Cocktail tomatoes or cherry tomatoes
Half Avocado pitted and sliced
3 slices of Mozzarella cheese
1 Tablespoon of Olive oil
Half a teaspoon of Balsamic Vinegar
Dollop of Honey
Pinch of salt and ground black pepper.
Skin the Avocado and cut in half. Remove the pip and cut across the length of the Avocado into 6 or 8 slices and scoop out with a tablespoon.
Cut 3 slices of Mozzarella cheese, I find the Buffalo Mozzarella is a better option as its creamier and not so tough as the plain one.
Combine the Honey, Olive oil and Balsamic Vinegar and drizzle over the salad once you’ve combined the ingredients together.
Season to taste with salt and ground black pepper.