Very easy

Mozzarella, tomato and avocado salad

Name: Mozzarella, tomato and avocado salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: International
Ingredients: 300 g Tomato (ripe but firm, cut into wedges); 150 g Avocado (one medium, flesh weight); 125 g Mozzarella (one ball, well drained); 20 ml Extra virgin olive oil (for the dressing); 10 g Basil (fresh leaves); 1 cucharadita de Oregano (dried); al gusto de Salt (adjust at the end); al gusto de Black pepper (freshly ground)

A fresh Caprese-inspired salad with mozzarella, tomato and avocado, dressed with olive oil and herbs. The quantities serve two.

10 minprep

2servings

810 kcalwhole recipe

405 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegetarian Salad Under 15 minutes International

Gluten-free and 8 more Indicative dietary requirements

View full classification 26 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

SaladMain course

Meal

LunchDinner

Preparation

No-cook

Cuisine

International

Season

SpringSummer

Occasion

To take awayLunchbox-friendlyEveryday menuFor the whole family

Nutrition

High in fibreHigh in vitamin CLow carbohydrate

Total time

Under 15 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad · Main course

Meal

Lunch · Dinner

Total time

Under 15 minutes

What you need

Ingredients

Tomato ripe but firm, cut into wedges 300 g
Avocado one medium, flesh weight 150 g
Mozzarella one ball, well drained 125 g
Extra virgin olive oil for the dressing 20 ml
Basil fresh leaves 10 g
Oregano dried 1 cdta
Salt adjust at the end al gusto
Black pepper freshly ground al gusto

Shopping list Select and share only what you need

8 ingredients selected

Tomato 300 g
Avocado 150 g
Mozzarella 125 g
Extra virgin olive oil 20 ml
Basil 10 g
Oregano 1 cdta
Salt al gusto
Black pepper al gusto

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Preparation

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Let’s get cooking

Method

Wash and dry the tomatoes, then cut into evenly sized wedges.
Drain the mozzarella well and dice or tear into bite-sized pieces.
Halve and stone the avocado, then dice 150 g of flesh.
Place the tomato, mozzarella and avocado in a salad bowl. Add the basil and oregano.
Dress with the oil, salt and pepper just before serving. Toss gently to avoid crushing the avocado.

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