RECIPE: Italian lunch

A slice of the Italian Riveria - on a calorie budget. The perfect salad to take into work or enjoy at home.


by Closer staff |
Published on

Slice the mozarella

De-stone the avocado by cutting lengthwise around the middle, making sure to cut all the way to the stone, hold the fruit![] in both hands and twist the two halves apart. Use a spoon to scoop under the stone to remove, then slice half of the avocado

Slice the tomatoes

Arrange on a plate with rocket and basil

Top with olive oil

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us