Spending a week relaxing in Bali at the Green Garden Hotel and Spa. A small place with comfortable rooms, good aircon and friendly people.
Last night we had a delicious meal of fried calamari rings, satay chicken and chilli prawns with rice. Today a light lunch down by the beach. I chose a salad which was just right for the warm weather. Here’s my take on it.
Mozzarella, Tomato and Avocado Salad with Olive Dressing
4-6 handfuls of small salad leaves including rocket if liked
250g mozzarella or bocconcini balls, sliced or cubed
4 tomatoes, sliced, or the equivalent in baby tomatoes, halved
2 large avocadoes, sliced
½ red onion, thinly sliced
Dressing:
1 cup vegetable oil e.g. canola
¼ cup cider or white wine vinegar
1 Tbs Dijon mustard
2 Tbs finely chopped olives (green stuffed with pimento are nice)
Salt and freshly ground black pepper to taste
1 tsp honey or sugar
On four plates arrange the lettuce leaves, then the tomatoes, avocado slices, onion and mozzarella. Place all the dressing ingredients in a jar with a lid and shake vigorously. Drizzle dressing over the salads.
Serves 4 as a light lunch
Yum, I like the idea of adding cut up olives with the dressing, combined with hot Canberra weather (coming up soon) this would be a terrific lunch, with crusty fresh bread.
Karen XX