Meatless Mondays: Mozzarella, Tomato and Avocado Salad

Meatless Mondays do not get much better than this, my friends. I dare you to find a more fresh, delicious salad than this one from Val So Cal. The instant I saw it I fell in love. But then I made it and had a bite and I was done for. These flavors are just perfect together - juicy, crisp cherry tomatoes, soft creamy mozzarella, rich avocado, fresh parsley and basil, lemon juice and olive oil. Serve it with a warm, toasted baguette and you'll be done for too!

Mozzarella, Tomato and Avocado Salad

From Val So Cal

Printable Version

Ingredients

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

Directions

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 stir in the chopped avocado. 

Serve with a slotted spoon and toasted baguette.