Ingredients

Instructions

  1. In a 3-inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato.
  2. Repeat in remaining ring molds.
  3. Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until serving.
  4. Place baby greens on plates, invert ring mold onto salads.
  5. Place balsamic vinegar and chili oil on table to pass around. Enjoy!