A light, fresh salad made with tomato, avocado and mozzarella is perfect for lunch or dinner. I drizzled the vegetables and cheese with a dressing made from olive oil and lemon juice.
I like to eat these types of salads during the day and I usually make them when I don’t have much time for cooking. For me, such a vegetable salad, despite its simplicity, is a very tasty and fulfilling dish. Be sure to try this tomato and avocado salad recipe below. I am sure you will really enjoy eating this salad.
Ingredients for tomato and avocado salad.
- 100 g mini mozzarella balls
- 1 avocado
- a small bunch of fresh basil
- 200 g tomatoes
- 1/4 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 10 green olives
- 1/2 teaspoon of herbs de Provence
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 40 g arugula salad
How to make tomato and avocado salad.
Put the arugula salad, basil leaves, tomatoes cut into small pieces, whole olives, mozzarella balls and avocado cut into small quarters into a bowl. Combine the olive oil with lemon juice in a mug, then drizzle the ingredients in a bowl and mix gently. Sprinkle the salad on top with freshly ground black pepper, salt and herbs de Provence.
Good to know when making tomato and avocado salad.
You can use any type of tomatoes such as cherry tomatoes or regular-size tomato types. Larger pieces should either be cut into smaller cubes or quarters.
The avocado should be peeled before cutting it – its pit should be removed and only after that should you cut it into smaller pieces. I prefer cutting it into quarters. Once the avocado is cut, it should be immediately combined with the remaining vegetables and drizzled with the dressing. If you cut the avocado beforehand, drizzle it with lemon juice, otherwise it will darken.
Do you like salads with avocado? If so, try our recipe for Avocado and beetroot salad.