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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!