Avocado, Tomato and Mozzarella Tower Salad

Ingredients

 * 36 oz fresh mozzarella, cut into 1/4-inch dice
 * 4 Pounds California avocados, cut into 1/4-inch dice
 * 2 ½ Pounds tomatoes, cut into 1/4-inch dice
 * salt - as needed
 * White balsamic vinegar - as needed
 * Micro-beans - as needed
 * hot chili oil - as needed

Directions
METHOD

In a 3-inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato. Repeat in remaining ring molds.

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

PER ORDER

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