I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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It’s the time of year to try new salad recipe’s! I love just about anything called a salad but especially ones that have the fresh taste of summer. Today’s recipe comes from a Taste of Home cook book, unfortunately Pa Lloyd doesn’t think he likes avocados so I add come cubed cucumber, then take out a helping for him before adding the avocados for myself and guest. I admit I didn’t used to like avocado’s either but when I read they were rather high in calories I decided they must be good and little by little I leaned to like them. One of my favorite breakfasts is buttered wheat toast topped with thinly sliced avocado lightly salted, a friend Joanne Soma told me that was a snack she likes so I tried it and have been indulging ever since!
Fresh Mozzarella and Tomato salad
6 plum tomatoes, chopped
2 cartons ( 8 oz. each) fresh mozzarella cheese pearls, drained, found in the deli cheese dept.
1 small cucumber, peeled, seeded and cubed ( optional)
1/3 cup fresh basil
1 tablespoon chopped fresh parsley
2 tsp. chopped fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 tsp. salt
1/4 tsp. pepper
2 medium avocados chopped
In a large bowl, combine the tomatoes and cucumber if using, cheese, basil, parsley and mint; set aside.
In a small bowl whisk together lemon juice, olive oil, salt and pepper, pour over tomato mixture,stir to coat. Cover and chill at least an hour. Just before serving , stir in the avocados, serve.
Have a good 4th and stay cool!