With Memphis In May in full gear, with its World Championship Barbecue Cooking Contest this weekend, I am sure a lot of you, including myself, will be unbuttoning those top jean buttons after three days of all things pork. Therefore, I thought this little mozzarella, tomato and avocado salad might be the perfect ending to winding down a weekend full of salt, BBQ and beer.

There is just something about summer time time that makes me crave avocados. Okay, honestly, I could eat them anytime, in my favorite guac recipe, on a burger or just by themselves. I cannot get enough of them! But, when the hot temps start rolling in, they become my go-to grab at the grocery and when I found this recipe (on http://valsocal.blogspot.com/) I was sold from the first 2 ingredients: avocado and mozzarella. Not only is this salad super simple, but it explodes with fresh ingredients and makes a healthy alternative to other side dishes.

This simple summer salad is a great with burgers, just substitute it for fries. Or, it becomes an instant appetizer when put on a french round or cracker. It has undoubtedly become a summer staple at our dinner table and hopefully it will be a welcoming addition to yours as well!

 

Mozzarella, Tomato and Avocado Salad

 

Mozzarella, Tomato and Avocado Salad

Val So Cal Blog
A fresh way to welcome in Summer using only a few ingredients!
5 from 2 votes
Course Salad, Appetizer or Side
Cuisine Italian, American
Servings 4

Ingredients
  

  • 1 container of cherry tomatoes quartered (I used 1 1/2 containers)
  • 1 carton of fresh mozzarella cheese pearls cut in half and drained
  • 1 avocado peeled and diced
  • 1/3 cup of basil chopped
  • 2 tablespoons fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • Salt and pepper
  • French Rounds I get mine at Fresh Market

Instructions
 

  • Combine tomatoes, mozzarella, basil and parsley in a large bowl.
  • In a small bowl, whisk the lemon juice, olive oil, salt & pepper and then pour it over the tomato mixture you just mixed. Make sure all ingredients are coated well.
  • Cover the combined ingredients and put them in refrigerator for at least one hour (you can do it overnight if you prefer).
  • Just before serving add the chopped avocados and gently toss.

Notes

Use a slotted spoon for serving.
Tried this recipe?Rate it above to let us know how it was!

To see original recipe, click here.

Mozzarella, Tomato and Avocado Salad

Here it is as an appetizer!

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