Fresh Avocado Salad that Transforms Your Summer Meals

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This Avocado Salad is a vibrant, no-cook dish perfect for summer meals, combining creamy avocados with juicy tomatoes and mozzarella.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pieces Haas Avocados Choose firm yet ripe.
2 cups Tomatoes Heirloom or cherry tomatoes.
1 cup Mozzarella Cubed.
1 handful Parsley Freshly chopped.

For the Dressing

3 tablespoons Red Wine Vinegar Can substitute with balsamic.
5 tablespoons Olive Oil Light or extra virgin.
1 clove Garlic Minced.
to taste teaspoon Salt
to taste teaspoon Black Cracked Pepper Freshly ground.

Equipment

Mixing Bowl
whisk
Spatula

Method

Step-by-Step Instructions for Avocado Salad

In a large mixing bowl, add 3 tablespoons of red wine vinegar and a pinch of salt, whisking until dissolved.
Pour in 5 tablespoons of light olive oil and add one minced garlic clove. Whisk until smooth and emulsified.
Gently fold in 2 diced Haas avocados, 2 cups of chopped tomatoes, and 1 cup of cubed mozzarella.
Add a handful of freshly chopped parsley and toss gently.
Season with freshly cracked black pepper to taste and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 6gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Use ripe avocados for the best texture. Serve immediately to prevent browning.

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