This is another one of those recipes in which the name says all good things to me. I made this as a side dish for a pasta meal but it would also be great on toasted baguette as an appetizer.
- 1 container cherry tomatoes, cut in half
- 1 carton fresh mozzarella cheese pearls, drained
- 1 avocado, peeled and diced
- 1/3 cup basil, julienned
- 2 tablespoons fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- salt and pepper
In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
Just before serving the salad, stir in the chopped avocados.