TREAT: Arugula salad with Caprese Stuffed Tomatoes

This salad is delicious and looks beautiful - so it is great to serve when you have guests over!

Ingredients & Instructions for Basil Oil Sauce

• 1 large bunch of basil (approx. 2 cups of packed basil leaves) 
• 1/2 - 1 cup of olive oil (adjust based on how thick you like it) 
• 1-2 garlic cloves 
• Salt to Taste
• Instructions: Mix all ingredients together in a blender or food processor until smooth.
• Note: This oil can be used refrigerated and should be used within 24-48 hours.

This recipe was found here.

Ingredients for Stuffed Avocados and Salad

• 1 pint of cherry tomatoes, halved 
• 8 ounces or 1/2 pound of mozzarella pearls
• 1/2 cup of the basic garlic oil sauce 
• 4 avocados 
• Arugula lettuce to serve with the avocados (optional) 
• 4-6 tablespoons of balsamic vinegar to drizzle (adjust to taste) 
• Salt and pepper to taste

Instructions

• For the filling: Mix the tomatoes, mozzarella pearls & basil oil. 
• For the avocados and salad: Cut them in half and carefully peel the skin.  Place the peeled avocados on a plate over the salad greens.  Spoon the caprese filling into the avocado halves.  Drizzle with balsamic vinegar reduction and serve immediately. 

This recipe was found here.