Photo: California Avocado Commission

YIELD: 24 servings

2 lbs., 4 oz. fresh mozzarella, small dice
4 lbs. California avocados, small dice
2½ lbs. tomatoes, small dice salt, as needed white balsamic vinegar, as needed micro greens, as needed hot chili oil, as needed

1. In a 3-in. ring mold, layer ¼ cup mozzarella, ⅓ cup avocado and ¼ cup tomato. Repeat with remaining 23 molds.

2. Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until service.

3. Per portion: Slide 1 ring mold onto a serving plate; carefully remove ring mold. Lightly sprinkle with salt and lightly drizzle with vinegar. Garnish with micro greens and drops of chili oil.

Recipe by Robert Noble, Dining and Culinary Senior Manager, Sodexo Senior Services.