Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fresh, no-cook lunch — Italy.
Equipment: None - just a plate
Measures and names
Ingredients
- 2 avocados, halved and stoned
- 125 g mozzarella (or mini bocconcini)
- 100 g cherry tomatoes, halved
- Fresh basil
- 2 tbsp olive oil
- a little balsamic
- Salt and black pepper
Optional extras
- Pine nuts
Method
- Halve and stone the avocados, and scoop out a little flesh to widen each hollow (keep it to dice into the filling).
- Fill the hollows with torn mozzarella and halved cherry tomatoes.
- Scatter with basil and pine nuts.
- Drizzle with olive oil and a few drops of balsamic.
- Season with flaky salt and black pepper and serve immediately.
Swaps and tips
A lovely no-cook lunch. Add a boiled egg on the side for extra protein.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 17 g | 7 g | 11 g | 59 g | 644 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
