Tomato & Avocado Salad

CBM - Avocado Salad

If you want fast, easy, and delicious, this is it. During the warm months, this is my lunch several times each week. Tomatoes and dried basil from my garden, avocados from the local farmers’ market, and fresh mozzarella pearls from our local grocer, drizzled with pomegranate-infused balsamic vinegar and extra-virgin olive oil, and sprinkled with garlic powder.

There really is no recipe in the true sense. I simply chop one avocado, and toss in several grape tomatoes. To that I add a handful of mozzarella pearls — the more the better. Also, the more, the fattier. I sprinkle it with garlic powder, and dried basil, then drizzle on the oil and vinegar. Sometimes I boil 1/2 cup rotini, and toss it in, too. Voila! Lunch.

If you are a bit hungrier that I was when I created this heavenly concoction, just add some greens, sliced almonds, pumpkin seeds, soy nuts, cranberries, and maybe some diced cucumber.

I especially like using the pearls of fresh mozzarella because I don’t have to take the time to slice or chop it. Those little pearls are so small I can just pop them into my mouth. I love them coated in balsamic vinegar. Yum.

 

 

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One thought on “Tomato & Avocado Salad

  1. Pingback: A Trip to the Farmers’ Market is Always Fun | Cooking with Bo & Mia

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