Monday, March 26, 2012

Tomato, Mozzarella and Avocado Salad

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The other weekend, one of my girl friends was coming over for dinner, wine and movie night. Since it was a Friday during the Lenten season, we decided to have a simple soup and salad dinner. I picked up some Lobster Bisque and Broccoli Cheddar soup, but I needed something quick to throw together for the "salad" part. Since I want to have something homemade, I knew it had to be something quick, but still a show stopper.

This has got to be one of my favorite salads. I'm a new lover of avocado, and caprese salads have always been a staple for me. The flavor was so fresh and simple. We both really enjoyed this and I will definitely be making it again soon. Enjoy!

  • 1 container cherry tomatoes, cut in half
  • 1 carton fresh mozzarella cheese pearls, drained
  • 1 avocado, peeled and diced
  • 1/3 cup basil, julienned
  • 2 tbsp. fresh parsley, chopped
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • Salt and pepper
  • Baguette-optional

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

In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.

Just before serving the salad, stir in the chopped avocados. Serve salad with slotted spoon and toasty bread.

Source: ValSoCal

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