Cucumber Mozzarella Avocado Salad
A creamy and crisp salad combining fresh cucumber, mozzarella, and avocado with a zesty balsamic dressing. Ideal for warm weather and easy to prepare in just 15 minutes.
Equipment
- 1 large bowl
- 1 small jar for mixing dressing
Ingredients
- 1 cup cherry tomatoes halved
- 1 medium English cucumber diced
- 1 cup fresh mozzarella pearls drained
- 1 cup fresh basil torn
- 1 large avocado cubed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
- Tear the fresh basil leaves gently to release their aroma.
- Cube the avocado and lightly toss with some dressing to prevent browning.
- Combine cucumber, cherry tomatoes, mozzarella, and basil in a large bowl.
- Layer avocado cubes on top to keep them intact during mixing.
- In a small jar, shake together olive oil, balsamic vinegar, garlic, salt, and pepper until emulsified.
- Drizzle half the dressing over the salad and gently fold with a spatula to coat evenly.
- Serve immediately or chill for up to 2 hours before serving.
- Finish with a final sprinkle of sea salt and cracked pepper over the top.
Notes
- Serve fresh for best flavor and texture.
- Store in refrigerator for a short time only.
- Adjust dressing ingredients to your taste.
- Optional: add bell peppers or radishes for crunch.