Now many love to have kebabs during the summer months, but they can also make a lovely lunch, and is a bit different served at this time of year. This recipe is Italian-inspired. It's easy to make and requires no cooking. Keep these ingredients on hand so you can put this simple lunch time kebab dish together at a moment's notice.
8 (6-in.) wooden skewers
5 oz. salami
1 firm-ripe, Fresh Hass Avocados, halved, seeded and peeled
8 grape or cherry tomatoes
1/2 (8-oz.) package fresh mini mozzarella cheese balls
8 pitted Kalamata olives
Olive oil spray or balsamic vinaigrette dressing mist
Italian herbs, optional
Cut the salami into cubes or wedges about 1-inch wide. There should be enough for one cube per skewer.
Cut each avocado half into 12 chunks.
Thread each skewer with a piece of avocado, followed by one grape tomato, a mozzarella cheese ball, another piece of avocado, one piece of salami, an olive, and a final piece of avocado.
Place skewers on a serving tray and mist lightly with the olive oil or balsamic vinaigrette dressing.
Sprinkle with chopped Italian herbs if desired, and serve.
Serve two kebabs crossed on a bed of green lettuce for a pretty salad presentation.