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  • Cindi Peterson

    Tomato, Avacado and Mozzarella Salad Pearl mozzarella, cherry tomato and avocado salad with basil and lemon will have you at the first bite! Here is the recipe: Ingredients1 container cherry tomatoes, cut in half1 carton fresh mozzarella cheese pearls, drained1 avocado, peeled and diced1/3 cup basil, julienned2 tablespoons fresh parsley1/4 cup lemon juice1/4 cup olive oilsalt and pepperbaguette-optional1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside.2. 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.3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread. From Everything Fabulous

  • Darlene Reischuck

    mozzarella, avocado, and tomato salad 1 container cherry tomatoes, halved 1 carton mozzarella pearls, drained 1 avocado, peeled and diced 1/3 cup basil, julienned 2 tlb parsley 1/4 c lemon juice 1/4 c evoo S 1combine the tomatoes, mozzarella, basil and parsley. Set aside. 2. whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour 3. Just before serving the salad, stir in the chopped avocados.

  • Vickie Mccabe

    Mozzarella, Tomato and Avocado Salad == Ashley's Cooking Adventures

  • Jessica Svorinich

    Maybe is the good weather, or watching the calories intake, but I have been craving fresh, yummy salads that you can pair it with a good wine and have a simple but luscious al fresco dinner! And this pearl mozzarella, cherry tomato and avocado salad with basil and lemon had me at the first bite! Here is the recipe: Ingredients 1 container 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 baguette-optional 1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside. 2. 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. 3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread. ... and voila you have a great, fresh salad that you can pair it up with some Pinot Grigio or Chardonnay!! If you are hosting a party you can serve the salad in kabobs for a fabulous presentation!

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