Avocado, mozzarella and tomato salad

Simple at its best. Use a creamy, ripe, avocado hass and the best tomatoes you can find; nice and ripe (not straight from fridge). Add some good buffalo mozzarella, peppery extra virgin olive oil and a grinding of salt and black pepper. Beautiful.
  • Serves
  • Prep
    5 mins
  • Cook
  • Difficulty
  • 1 ball of buffalo mozzarella
  • 2 large ripe, juicy tomatoes or use one ripe beef tomato
  • 1 avocado hass
  • fresh basil
  • watercress (optional)
  • 1 tbsp of extra virgin olive oil
  • balsamic vinegar (optional)
  • sea salt and black pepper
Halve the avocado and remove the pip. Then halve each half and scoop the flesh out.

Arrange on the plate with thickly sliced tomato and the ball of mozzarella (can tear open a bit), and scatter the leaves on.

Dress with the oil, vinegar and seasoning.

That’s all!
Nutrition info
Well, so much going on here - calcium and vitamin B12 in the mozzarella for a start, so it's good for healthy bones and nerve signals and the B12 helps red blood cell production. Tomatoes, as well as being rich in vitamin C, provide Biotin, which helps the body to produce insulin to regulate blood sugar. Avocados, that fashion item, are rich in Pantothenic acid for good energy production; they literally help us to extract energy from food. They're also a good source of folate for pregnant women.
Learn how to weave food like this into a joyful healthy diet with our eatnaturally meal plans.
I love things that are indescribable, like the taste of an avocado or the smell of a gardenia.
Barbara Streisand
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