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)

Total time10 min Preparation and possible waiting 10 min · Cooking 0 min

Preparation and possible waiting: 10 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings2

Allergens

Milk: Ingredient to check: Mozzarella. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

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

Jump to steps

10 minpreparation and possible waiting

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

Total time: 10 min Preparation and possible waiting 10 min · Cooking 0 min

Preparation and possible waiting: 10 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Salad Under 15 minutes International

Allergens

Milk: Ingredient to check: Mozzarella. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 28 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

Appliances

Kitchen knifeMixing bowl

Cuisine

International

Season

SpringSummer

Occasion

To take awayLunchbox-friendlyEveryday menuFor the whole family

Nutrition

High in proteinLow carbohydrateHigh in calcium

Total time

Under 15 minutes

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad · Main course

Meal

Lunch · Dinner

Total time

Under 15 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

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 tsp
Salt adjust at the end to taste
Black pepper freshly ground to taste

0 selected ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.