Mozzarella, tomato and avocado salad

Preparation time: 5-10 minutes
Refrigeration time: 1 hour

1 container of cherry tomatoes, halved or quartered if large
1 carton fresh mozzarella pearls, drained (cut in half if desired)
1 avocado, peeled and diced
1/3 cup julienned basil
2 tablespoons chopped fresh parsley
1/4 cup lemon juice
Olive oil 1/4 cup
salt and pepper to taste
Baguette - optional

1. In a large bowl, combine tomatoes, mozzarella, basil and parsley. Set aside.

Two. In a small bowl, whisk together lemon juice, oil, salt and pepper. Pour over tomato mixture. Stir to coat

Three. Cover and refrigerate for 1 hour before serving

April. Just before serving, add the chopped avocado. Serve with a slotted spoon and bread (if desired).


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