Fresh Tomato, Avocado & Mozzarella Salad

Name: Fresh Tomato, Avocado & Mozzarella Salad
Total time: 10 min
Yield: 1 serving
Ingredients: 1 medium ripe tomato, sliced; 1 cup mixed salad leaves; 1/4 small red onion, thinly sliced; 1/2 ripe avocado, diced; 50g fresh mozzarella, torn into pieces; 1 tablespoon olive oil; 1 teaspoon fresh lemon juice; Salt and black pepper to taste

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10 minTotal time

EasyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

1 medium ripe tomato, sliced
1 cup mixed salad leaves
1/4 small red onion, thinly sliced
1/2 ripe avocado, diced
50g fresh mozzarella, torn into pieces
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Salt and black pepper to taste

Ingredient substitutions

Fresh mozzarella An equal amount of fresh burrata, for a similarly mild, creamy cheese.
Mixed salad leaves An equal volume of baby spinach leaves.
Fresh lemon juice An equal amount of red wine vinegar for a similarly bright dressing.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein9 g

Carbohydrates15 g

Fat26 g

Fiber 6 g · Sugar 5 g · Sodium 350 mg

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A vibrant and creamy salad combining ripe tomatoes, fresh salad leaves, sweet onions, creamy avocado, and soft mozzarella. Dressed simply with olive oil and a hint of lemon, it's a refreshing and nutritious meal perfect for any time of day.

Salad

Steps

Wash and dry the salad leaves, then place them in a bowl.
Add the sliced tomato, thinly sliced onion, diced avocado, and torn mozzarella pieces to the salad leaves.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and gently toss to combine.
Serve immediately as a light meal or side dish.

Tips for Fresh Tomato, Avocado & Mozzarella Salad

Choose tomatoes that feel heavy for their size and have fragrant skins; watery, underripe tomatoes can dilute the salad.
The salad is best when the leaves stay crisp and the avocado holds its shape; avoid letting it sit dressed before serving.
A wide, shallow serving platter displays the colorful ingredients and makes them easier to portion without crushing the leaves.

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the tomato and lemon while its light body suits the creamy avocado and mozzarella.

0% option: Sparkling water with a squeeze of lemon

Storage

This salad is best eaten fresh. Refrigerate leftovers promptly in a covered container and eat within 1 day; the leaves may wilt and the avocado may brown.

Frequently asked questions

How can I tell if the avocado is ripe?

It should yield slightly to gentle pressure without feeling mushy. If it is firm, let it ripen at room temperature before making the salad.

Can I prepare this salad ahead?

For the freshest texture, prepare it just before serving. You can wash and dry the leaves and slice the onion ahead, keeping them covered in the refrigerator.