Avocado, Beet & Mozzarella Salad
Avocado, Beet & Mozzarella Salad is a gluten free, lacto ovo vegetarian, primal, and דל פחמימות, main course. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 30g of protein, 54g of fat, and a total of 699 calories. This recipe serves 2. A mixture of avocado, lemon juice, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 10 minutes. Beet, Avocado and Mozzarella Salad with Orange-Dijon Vinaigrette, Avocado, Mozzarellan and Olive Salad, and Tomato Avocado Mozzarella Salad are very similar to this recipe.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Three Sticks Durell Vineyard Origin Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 50 dollars.
Three Sticks Durell Vineyard Origin ChardonnayWhite gold in the glass with aromas of lemon blossom and fresh fig, this wine offers a refreshing take on Durell Vineyard. Fermented in concrete eggs, the wine exhibits Durell's signature minerality juxtaposed with a smooth and round mouthfeel. Ageing on the lees in stainless steel barrels develop palate presence, fresh citrus fruit enlivens the wine. Hints of summer peach highlight the long, luscious finish.