VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Tasty Treats for Yogis ~ May 2005 Recipe

Avocado, Tomato and Mozzarella Salad

6 oz farfalle (bowtie or butterfly shaped pasta)
6 ripe red tomatoes
8 oz mozzarella cheese
1 large ripe avocado
2 tbsp chopped fresh basil
2 tbsp pine nuts toasted
fresh basil sprig to garnish

For the dressing
6 tbsp olive oil
2 tbsp wine vinegar
1 tsp balsamic vinegar (optional)
1 tsp whole grain mustard
pinch of sugar
salt and ground pepper to taste

Cook the pasta in plenty of boiling salted water according to the instructions on the package.
Using a sharp knife slice the tomatoes and mozzarella cheese into thin rounds.

Halve the avocado, remove the stone and peel off the skin. Slice the flesh sideways.
Place all the dressing ingredients together in a small bowl and whisk until well blended.

Arrange the sliced tomato, mozzarella and avocado overlapping around the edge of a flat serving plate.

Toss the pasta with half of the dressing, and the chopped basil. Pile it on the centre of the plate. Pour over the remaining dressing and scatter the pine nuts and garnish with a sprig of fresh basil. Serve immediately.