Fresh Mozzarella & Tomato Salad
Simple & Delicious
July/August 2009 issue
Page:35
A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. Lynn Scully - Rancho Santa Fe, California
SERVINGS: 8
CATEGORY: Low Carb
METHOD:
TIME: Prep: 25 min. + chilling
Ingredients:
6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe California Avocados, peeled and chopped
Directions:
In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Just before serving, stir in avocados. Serve with a slotted spoon. Yield: 8 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 305,Fat:26 g,Saturated Fat:10 g,Cholesterol:
Beth Layman :)
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