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