Need a Light Summer Dinner? Try a Tomato, Mozzarella and Avocado Salad!
Connie
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This salad is super-fast to prep, so delicious, and made with ingredients you likely have on hand or growing in your garden. If you’re not a avocado fan, substitute fresh basil leaves for a more traditional salad.
This salad can be made ahead (see the note below regarding the avocado) and it travels beautifully so it makes a great brown bag salad. Or, add a glass of wine and crunchy baguette for a romantic picnic lunch!
| Need a Light Summer Dinner? Try a Tomato, Mozzarella and Avocado Salad! |
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Perfect summer salad!
Ingredients
- 1 cup fresh mozzarella, cubed
- 1 large ripe tomato, diced
- 1/4 cup fresh basil leaves
- cucumber, diced
- cup red onion, diced
- 1 avocado, diced
- 3 tbsp extra virgin olive oil
- Salt
Instructions
- In a large bowl, combine all vegetables and the mozzarella cheese.
- Drizzle with olive oil, add salt.
- Toss well.
- Serve immediately.
Notes
If you are not eating the salad right away, refrigerate but don’t add the avocado. Peel, dice, and add just before serving to prevent it from turning brown.
