Description
This vibrant Italian salad combines creamy avocado, fresh mozzarella, and juicy cherry tomatoes with toasted basil for a gluten-free, health-conscious dish. Perfect for summer gatherings, it balances richness and acidity with a balsamic vinegar dressing and a refreshing, easy-to-prepare presentation.
Ingredients
1 medium avocado
8 oz fresh mozzarella cheese
2 cups cherry tomatoes
1/4 cup fresh basil leaves
2 tbsp balsamic vinegar
Instructions
Halve cherry tomatoes and slice avocado uniformly
Cut mozzarella into bite-sized cubes
Place whole basil leaves on a baking sheet and toast at 300°F (150°C) for 4 minutes
Warm balsamic vinegar in microwave for 15 seconds
Drizzle warmed vinegar over tomatoes and mozzarella in a bowl
Arrange avocado slices on top and scatter toasted basil over the salad
Notes
Use ripe but firm avocado for optimal texture
Fresh mozzarella provides the best creamy finish; substitute with feta if preferred
Replace balsamic vinegar with apple cider vinegar for a lighter flavor
Serving suggestions: Use a gluten-free balsamic vinegar to maintain dietary restrictions
Store leftovers in an airtight container in the fridge for up to 24 hours
Nutrition
- Serving Size: 1 salad portion (0.5 cup)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg