Tuesday, May 31, 2011

Mozzarella, Tomato and Avocado Salad

My mom recently gave me pots of basil, cilantro, parsley, and thyme and I have been itching to find just the right recipe to use them in for the first time. When I saw this recipe posted on Ashley's blog, I new I would be making it as soon as possible. 

I made it for our Memorial Day celebration and it was a great cool salad to have on a 90 degree day here in Chicago. About half the people ate it as a salad on its own, and half put it on slices of bread, and it was great both ways!

Mozzarella, Tomato and Avocado Salad
From: Ashley
Prep time: 5-10 min
Chill time: 1 hr 

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

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

2. In a small bowl whisk the lemon juice, oil, salt, and pepper.  Pour over tomato mixture.  Toss to coat

3. Cover and refrigerate for 1 hour before serving

4.  Just before serving, stir in chopped avocado.  Serve with slotted spoon and bread (if desired).


Unknown said...

Mmmm this salad sounds great!

Mozzarella Salad Avocado / Tomato/ said...

Mozzarella Salad Avocado / Tomato/

Anonymous said...

My favorite!


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