This salad is simple yet impressive but should be prepared just before serving so the cut avocado doesn't discolour.
Slice the tomatoes and mozzarella thickly and arrange on two plates.
Halve the avocado and remove the stone. With a tablespoon, scoop out the flesh from the stalk to the rounded end in one motion. Slice each half and arrange over the tomato and mozzerella. Drizzle olive oil over the top and scatter with the basil leaves. Serve at once.
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