Low Carb Avocado, Tomato & Bocconcini Salad

I know there are so many avocado lovers out there that I thought I cannot keep this Low Carb Avocado, Tomato & Bocconcini Salad all to myself. This is a great recipe all year round but I find I eat more of it in the summer. In the summer time I find use my toaster oven frequently to keep the heat down in the house. Turning on the oven for this recipe could make that air conditioning work extra hard, were as a toaster oven will do the trick (if you have one).

So here we go you avocado lovers let’s get started!

Avocado, Tomato Salad

7 plum tomatoes

Salt and pepper

2 garlic cloves sliced

¼ cup extra virgin olive oil

2 tbsp balsamic vinegar

2 tbsp capers

2 bocconcini sliced (per serving)

2 ripe avocados

Preheat the broiler or toaster oven to the highest setting. Place 7 small plum tomatoes or cherry tomatoes on a baking sheet with parchment paper.

Add salt and black pepper, sliced garlic cloves and chopped scallions.

Drizzle with extra virgin olive oil.

Broil for 4 minutes; turn over, broil for 2 minutes.

Remove from oven, cut plum tomatoes into quarters or leave cherry tomatoes whole.

Place in a bowl with the juices add balsamic vinegar, capers, mix well.

Peel avocados and cut into quarters.

Cut up bocconcini into pieces

Cut up fresh basil leaves.

Place 2 quarters on each plate, add 2 cut up cocconcini, Spoon the tomato mixture over avocados. Sprinkle basil on top.

Serves 4

Yeild: 4 net carbs per serving