May 17, 2012

Mozzarella, Tomato and Avocado Salad

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
In large bowl combing tomatoes, mozzarella (I couldn't find pearls so I used a fresh block and cut it into small cubes), basil and parsley.
In separate bowl whisk together lemon juice, olive oil and salt and pepper. Pour over tomato mixture and cover and refrigerate for one hour. Just prior to serving add diced avocado.

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