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1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste
Baguette - optional
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 stir in the chopped avocado.
Serve with a slotted spoon and toasted baguette.