Avocado & Mozzarella Salad With Sun-Dried Tomato Dressing

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Total Time
10mins
Prep 10 mins
Cook 0 mins

This makes a refreshing meal, served with a loaf of crusty french bread and good bottle of red wine; could also be used as a first course, in reduced quantities. I recommend using the finger-tip sized fresh mozzarella balls if you can find them. Which salad greens you use are up to you, but a combination half dark green leaf/half alfalfa sprouts seems to work particularly well, and is also quite attractive. I'd never eaten alfalfa sprouts before trying this recipe but was a quick convert to their clean, spicy flavor.

Ingredients Nutrition

Directions

  1. Combine the first 7 ingredients in a small jar.
  2. Put the lid on, and shake well to emulsify.
  3. In a bowl, combine the avocado slices, lemon juice, and mozzarella.
  4. Add the dressing to the avocado/cheese combination, and toss to coat all pieces well.
  5. Place the salad greens on two plates, putting alfalfa sprouts on top (if using).
  6. Arrange the avocado and mozzarella on top of greens, and top each with a tablespon of the parmesan.
Most Helpful

4 5

I love the combo of avocado's and sundried tomatoes in this recipe. I used arugula for salad greens since I was unsure of what you meant. The vinegar, basil cheese combo made for a nice greek like taste which was very different with avocadoes but very tastey. Thanks for opening my horizons to a different kind of salad. :)