Wednesday, June 22, 2011

Caprese and Avocado Salad

10 oz. cherry tomatoes, quartered
15 oz. mozzarella balls, cut in half
2 avocado, peeled and cubed
1/3 C basil
2 tbsp parsley
1/4 C lemon juice
1/4 C olive oil
1/4 tbsp pepper
1/8 tsp salt

In a large bowl combine tomatoes and mozzarella. Place basil, parsley, lemon juice and olive oil in a blender and blend until basil is very fine. Mix with tomato and mozzarella. Place in the refrigerator for 1 hour. Add avocado, salt and pepper before serving and mix well. Use a slotted spoon to serve.

(inspired by Mozzarella, Tomato and Avocado Salad, by Ashley's Cooking Adventures)

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