Description
A fresh and simple salad featuring ripe avocados, tomatoes, mozzarella, and a light dressing, perfect for warm days.
Ingredients
Scale
- 2 ripe avocados
- 2 large ripe tomatoes (or 1 cup cherry tomatoes, halved)
- 8 oz fresh mozzarella (sliced or small balls)
- 1 small handful fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice (or balsamic vinegar for a sweeter touch)
- Salt and black pepper to taste
- Optional: a pinch of red pepper flakes or a drizzle of balsamic glaze
Instructions
- Wash the tomatoes and basil. Pat dry.
- Slice the tomatoes and mozzarella into even pieces. If using cherry tomatoes, halve them.
- Cut the avocados in half, remove the pit, and slice each half thinly or cube it.
- Arrange tomato slices, mozzarella slices, and avocado pieces on a plate in a pattern or pile them gently.
- Tear basil leaves and scatter over the salad.
- Mix olive oil and lemon juice in a small bowl. Add a pinch of salt and pepper.
- Drizzle the dressing over the salad. Add red pepper flakes or balsamic glaze if desired.
- Serve right away to keep the avocado from browning.
Notes
For best taste, serve immediately. Leftovers should be eaten within 1 day to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 15mg