The Bluster and the Burrow
Tomato Avocado Mozzarella Salad with Balsamic Vinaigrette
This Tomato, Avocado, and Mozzarella Salad is a simple, vibrant side dish tossed in a sweet-tangy balsamic dressing. Fresh, creamy, and ready in minutes, it’s the perfect effortless addition to any meal.
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Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoons avocado oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ⅓ cup fresh mozzarella cheese diced
Instructions
- Prep the ingredients: Halve 1 cup cherry tomatoes , dice ⅓ cup fresh mozzarella cheese into small cubes (or use mini mozzarella balls), and dice 1 avocado . Add everything to a medium bowl.
- Make the dressing: In a smaller bowl, whisk together the ¼ cup balsamic vinegar, 2 tablespoons avocado oil, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder. Or add everything to a small mason jar and shake until emulsified.
- Combine: Pour the dressing over the salad and gently toss to coat. Serve immediately.
Notes
Overmixing: Toss gently so the avocado doesn’t turn to paste.
Serve quickly: Avocado begins to soften after mixing. Dress the salad just before serving for the best texture.
Storage: Keep leftovers in an airtight container for up to 2 days. The avocado may darken slightly, but the flavor stays lovely.
Make it a meal: Add grilled chicken, chickpeas, or cooked quinoa to turn this into a light dinner.
Boost the flavor: A sprinkle of flaky salt or fresh basil leaves takes this from simple to stunning.
Nutrition
Calories: 192kcal | Carbohydrates: 9g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 215mg | Potassium: 354mg | Fiber: 4g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 1mg
