Description
A vibrant, no-cook salad blending ripe avocado, fresh mozzarella, cherry tomatoes, and basil for a creamy, herby, tangy dish. Perfect as a quick meal or elegant appetizer, it highlights peak-season ingredients with a Mediterranean twist.
Ingredients
2 medium ripe avocados (use Haas for creaminess)
8 oz (225g) mozzarella ball (prefer fresh buffalo milk)
1 pint cherry tomatoes (heirloom or grape)
1 cup fresh basil leaves (sliced into ribbons)
1 tsp sea salt (plus flake salt for garnish)
½ tsp black pepper (freshly ground)
Instructions
Cut avocados in half and remove pits. Scoop flesh into a bowl.
Halve mozzarella ball into 4 larger pieces using a sharp knife.
Wash and pat dry cherry tomatoes; slice into halves or quarters.
Stack basil leaves and slice into thin ribbons with a chef’s knife.
In a large bowl, combine avocado, mozzarella, and cherry tomatoes.
Sprinkle with sea salt and black pepper, then gently mix with a spoon.
Add basil ribbons last to avoid bruising.
Transfer mixture to a serving bowl and refrigerate for 15 minutes before serving.
Notes
Use same-day ripened avocados for optimal creaminess.
Refrigerate the salad for 15 minutes to enhance flavor absorption.
Store leftovers in an airtight container in the fridge for up to 24 hours.
Optional garnishes: flake salt for crunch or a lemon juice drizzle.
Serves 2; adjust quantities for larger groups.
- Prep Time: 10
- Category: Trending
- Method: No-cook assembly
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 45mg
