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Mafalda Pinto Leite | Tomato, Avocado and "Mozzarella" Salad
A classic with a "twist".
Raw food, chef, recipes, Mafalda, Mafalda Pinto Leite, natural food, natural, food
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Tomato, Avocado and “Mozzarella” Salad

Tomato, Avocado and “Mozzarella” Salad

A classic with a “twist”.




2 cups cherry tomatoes cut in half</br> 2 avocados, diced</br> </br>โ€œMozzarellaโ€</br> 1 cup macadamias, soaked for 2 hours</br> ยฝ tsp. lemon zest</br> ยผ cup lemon juice or water</br> ยฝ clove garlic</br> ยฝ cup nutritional yeast</br> 1/2 tsp. salt flower</br> ยผ cup basil, chopped


Start by making the mozzarella: Put all the ingredients except the basil in a food processor. Pulse until the mixture is creamy. Place in a bowl, add the basil, and then mix gently.

To Serve

Place the tomato and avocado on a serving plate. Drizzle with a little olive oil and season with salt and pepper to taste. Garnish with small spoonfuls of mozzarella and basil leaves.

Beauty Alert

Tomatoes contain the antioxidant lycopene, which essentially acts as a natural sunblock and collagen booster. Eating tomatoes while they're in season helps defend the skin from UV damage that causes wrinkles, age spots and lines. They are also anti-inflammatory and high in potassium, to keep your electrolytes in balance for healthy circulation of beauty nutrients.


May 28, 2016


Soup & Salads