Description
A delightful and vibrant avocado and mozzarella salad, perfect for summer gatherings.
Ingredients
- 2 pieces Ripe Avocados (Sliced or diced)
- 8 ounces Fresh Mozzarella (Bocconcini or sliced)
- 2 cups Cherry Tomatoes (Halved)
- 0.5 cup Fresh Basil Leaves (Torn or left whole)
- 0.25 cup Balsamic Reduction (For dressing)
- 2 tablespoons Extra Virgin Olive Oil (High-quality)
- 0.5 teaspoon Salt (Adjust to taste)
- Freshly Cracked Pepper (to taste)
Instructions
- Gather all your ingredients. Wash the cherry tomatoes and pat them dry. Slice them in half and set aside.
- Cut the avocados in half, remove the pit, and scoop out the flesh. Slice into wedges or cubes and drizzle with lemon juice.
- If using mozzarella balls, drain and pat dry. If using a larger ball, slice it into thick rounds.
- On a serving platter, layer the avocado slices, followed by the halved cherry tomatoes and mozzarella.
- Tear the basil leaves and scatter them over the salad. Drizzle with olive oil and balsamic reduction, then season with salt and pepper.
- Serve immediately or let it sit for a few minutes to meld flavors.
Notes
Use ripe avocados for the best flavor and texture. Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Italian