Deconstructed Summer Salad
- 6 Avocado Halves, cubed
- 2 C Cantaloupe, cubed
- 2 C Watermelon, cubed
- 1 C Artisan Mozzarella cheese, cubed
- 1 Tbsp Flax seeds
- ¼ C Olive oil
- ¼ C Balsamic syrup
- TT Kosher salt and freshly cracked black pepper
- TT Microgreens, for garnishing
- 4 C Spring Mix
- Arrange cubes in an artistic pattern, alternating colors on four plates. Sprinkle with flax seeds, microgreens, kosher salt, and pepper. Drizzle with olive oil and balsamic syrup.
- Serve with equal portions of spring mix on top or to the side of cubes.
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