Method:
1 Heat oil in a frying pan over medium heat, cook garlic and almonds for 2-3 minutes or until almonds brown a little. Remove and transfer to a small bowl, add parsley and stir to combine.
2 Blend mozzarella, juice and mayonnaise in a blender until smooth, season to taste. 
3 Pour mozzarella into a soup bowl, top with avocado and almond mix, drizzle with olive oil. Serve.