Avocado, Fig & Mozzarella Salad (Fresh Gourmet Salad)

Ingredients (serves 2–3):

Salad

• 2 cups arugula (rocket)

• 1 ripe avocado, thinly sliced

• 6–8 mini mozzarella balls (bocconcini)

• 3–4 fresh figs, quartered

• ½ cup fresh blueberries

• 2 tablespoons almonds, lightly toasted and sliced

• Edible flowers (optional, for garnish)

Dressing

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar or lemon juice

• 1 teaspoon honey or maple syrup

• Salt, to taste

• Freshly ground black pepper, to taste

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Instructions:

1. Prepare the base
   Place the arugula in a large salad bowl. Drizzle lightly with a small amount of olive oil and toss gently.

2. Arrange the toppings
   Fan the avocado slices neatly on top of the greens. Scatter mozzarella balls, fig quarters, blueberries, and toasted almonds evenly around the bowl.

3. Make the dressing
   In a small bowl, whisk together olive oil, balsamic vinegar (or lemon juice), honey, salt, and black pepper until well combined.

4. Dress the salad
   Drizzle the dressing over the salad just before serving to keep the ingredients fresh and vibrant.

5. Finish and serve
   Garnish with edible flowers if using. Serve immediately as a light meal or elegant appetizer.

Tips:

• Use ripe but firm avocado to keep the slices intact.

• This salad pairs well with grilled chicken or crusty bread.

• For extra flavor, add a small sprinkle of flaky sea salt before serving.