1 punnet cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
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 tomato
mixture. Toss to coat.
Cover and refrigerate for 1 hour before serving.
Just before serving the salad, stir in the chopped avocados.
Serve salad with slotted spoon and toasty bread.
No comments:
Post a Comment