1 ripe avocado, halved, seeded, peeled and cut into ¼-inch slices
2 lemons, juiced
2 ripe tomatoes, each cut into ¼-inch slices
¼ cup lemon-scented olive oil
3 tablespoons capers, drained
Sea Salt, to taste
Fresh ground black pepper, to taste
Place avocado slices in shallow bowl and dress with lemon juice, making sure all slices are coated.
On individual salad plates, layer tomato slice, fresh basil leaf, mozzarella slice and avocado slice. Repeat with a second tomato slice, fresh basil leaf, mozzarella slice and avocado slice alongside. Drizzle with lemon-scented olive oil and sprinkle capers over all. Repeat process for each plate
Season with sea salt and fresh ground black pepper, to taste
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or large size avocados adjust the quantity accordingly.