I found this recipe on Pinterest a few months ago and I put on my list of recipes that I wanted to make. I had decided that this would be perfect with fresh tomatoes from the garden, so I have been waiting and waiting. But this week we finally had tomatoes that were ripe enough to pick.
This recipe came to mind, I put avocados and mozzarella on the shopping list, so I was sure to have everything to make this salad. I made this salad the other evening for dinner and it was as delicious as I thought it would be.
It is always nice to find a side dish that has great flavor and that is healthy as well. The salad is probably best to eat right after making it, but I ate the left overs for a couple of days. The avocado will get a little mushy after it sits in the refrigerate, but the flavor is still delicious.
Avocado Tomato and Mozzarella Salad (Source: Adapted from justaspoonfulof.com)
2 avocados cut into cubes
2 to 3 tomatoes cut into cubes
8 ounces mozzarella cut into cubes
1/2 medium red onion thinly sliced
2 tablespoons extra virging olive oil
2 tablespoons fresh minced basil or 2 teaspoons dried
1/8 teaspoon garlic salt or more per taste
Pepper to taste
Add the avocados, tomatoes, mozzarella, and onion to a medium bowl. Drizzle with the olive oil and add the basil, garlic salt, and pepper. Toss lightly and serve.