Avocado, Mozzarella and Tomatoes with Vinaigrette
Summer break is finally here, YES!!! Finally, lazy mornings are back! I love summer.
I will finally be able to catch up on a few new recipes that I prepared but never sat long enough at my computer to share them with all of you.
To kick off the summer we just had a great long weekend spent with dear friends. It was perfect!
Enjoying wonderful food, conversation and laughter. Seeing the kids enjoying their first jump of the season in the pool, even if the water was only 80 ° and apparently a bit cold for them. That is what makes life filled with love in my heart.
It must get to 90 ° before I am brave enough to dare going in. Yes, you read correctly, it has to be warm for me. I live in Arizona after all…
The dish that I am sharing with all of you I have been making it for years now, and each time is always all gone. A delicious summer salad that you can bring to any picnics, pool parties and potlucks. The best thing of it all: you do not have to worry if it is not kept refrigerated. Love that!!
To a great summer… lets the party begin…
Bon Appetit!!
Giangi
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 garlic clove minced
- 3 tablespoons red wine vinegar
- 1/2 upolive oil
- 3 ripe avocados halved pitted, cubed
- 4 tomatoes, cut in chunks and seeds removed
- 15 oz fresh mozzarella in water drained, cubed
- 1/4 upchopped fresh basil
- Carbohydrate 0.330651685206304 g
- Cholesterol 0 mg
- Fat 0.00375 g
- Fiber 0.0157499992847443 g
- Protein 0.0477 g
- Saturated Fat 0.0006675 g
- Serving Size 1 1 Serving (116g)
- Sodium 0.572132716162927 mg
- Sugar 0.31490168592156 g
- Trans Fat 0.0011325 g
- Calories 3 calories
Whisk first 3 ingredients in large bowl to blend. Add avocados, tomatoes, mozzarella and basil to toss. Season with salt and pepper.
