Tuesday, June 14, 2011

Mozzarella, Tomato, and Avocado Salad

by Ashley Sorenson

1 container cherry tomatoes, cut in half
1 carton mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, chopped
2 tablespoons fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste
Baguette, optional

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 the tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving. Just before serving the salad, stir in chopped avocado. Serve salad with toasted baguette.

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