Mozzarella, Tomato, Avocado Salad

from Val So Cal


  • 1 container cherry tomatoes cut in half
  • 1 8 ounce carton fresh mozzarella cheese pearls, drained
  • 1/3 cup basil julienned
  • 2 tablespoons fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt and pepper
  • 1 avocado peeled and diced


  1. In a mixing bowl, combine tomatoes, drained mozzarella,basil, and parsley.
  2. In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over tomato mixture and toss to combine. Cover and refrigerate.
  3. About 30 minutes before serving, add avocado and toss everything together.
  4. Use a slotted spoon to serve.