Cucumber Mozzarella Salad with Avocado
A refreshing and delightful Cucumber Mozzarella Salad with Avocado that’s easy to prepare, perfect for warm weather.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1 cup fresh mozzarella pearls, drained
- 1 cup fresh basil, torn
- 1 large avocado, cubed
- 3 tablespoons extra virgin olive oil (cold-pressed recommended)
- 2 tablespoons balsamic vinegar (aged preferred)
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper (freshly ground)
Instructions
- Halve the cherry tomatoes and dice the English cucumber into bite-sized pieces.
- Gently tear the fresh basil leaves to release their aroma.
- Slice the avocado into cubes, tossing them lightly with a drizzle of the dressing to prevent browning.
- In a large bowl, add the cucumber, cherry tomatoes, mozzarella pearls, and basil.
- Layer the avocado on top to keep it intact during mixing.
- In a small jar, shake together olive oil, balsamic vinegar, minced garlic, salt, and pepper until emulsified.
- Drizzle half the dressing over the salad and fold with a spatula to coat evenly.
- Serve immediately or chill in the refrigerator for up to 2 hours.
- Finish with a final sprinkle of sea salt and cracked pepper on top.
Notes
- This salad is best served fresh, but can be stored in the refrigerator for a short time.
- Adjust the dressing ingredients to your taste preference.
- Add other vegetables like bell peppers or radishes for an extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg