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Shaved Shepard Avocado, Zucchini, Torn Buffalo Mozzarella, Crispy Chilli Oil

Yields2 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

 1 Ripe Shepard Avocado
 2 Slices of Rustic Sourdough
 1 Small Zucchini
 125 g Buffalo Mozarella
 1 tbsp Crispy Chilli Oil
 ½ Lemon, zest of
 Extra Virgin Olive Oil, for brushing
 Salt Flakes, to taste
1

Toast the sourdough and brush lightly with olive oil.

2

Using a vegetable peeler or mandolin, shave the zucchini lengthways into ribbons.

3

Peel and halve the Shepard avocado, remove the stone and, using the peeler or mandolin, shave into ribbons

4

Tear the mozzarella and place over the toast.

5

Layer zucchini and avocado ribbons loosely over the mozzarella.

6

Season with lemon, and salt.

7

Finish with crispy chilli oil.

Nutrition Facts

2 servings

Serving size