Friday, August 19, 2011

Avocado / Tomato/ Mozzarella Salad

Avocados

Never had them? Don't think you like them?
DON'T LEAVE!
Keep reading.

We were in the same "I don't like avocados" boat
Funny thing was...we had never even tasted one!
Just thought we didn't like them. They are green.  Guacamole was slimy and green. 
No way can that taste good!  But you know what?  
THEY TASTE GOOD! 
No not good.
REALLY GOOD!
And they are good for you.
Try them. 


Dakota came up with this recipe for
Avocado / Tomato /  Mozzarella Salad
It is even better than good.
It is awesome.


Summertime
when there are lots of garden fresh tomatoes
That is a great time to make this salad.



 Besides tasting so great 
did you know that avocados are good for you too?
According to the avocado website www.avocado.org 
they provide nearly 20 essential nutrients,
including fiber, potassium, Vitamin E, B-vitamins and folic acid.



You need fresh mozzarella!
It is a must.
Do not use the bricks of mozzarella.
Not the same.
Not even close.
Get a ball of fresh mozzarella.


No picture of it out of the package because we had to cube it
as soon as we took it out.
(There is a "fresh mozzarella monster" in this house.
He loves to eat it straight out of the package.)
 It IS that good.


Avocados make great food for babies and toddlers too.
The "little spoonful", Dylan, in our family (1 1/2 year old) 
loves a mashed up avocado with a little olive oil and basil mixed in.
He will gobble than down... FAST! 


 Dakota's
Avocado / Tomato /Mozzarella Salad 


2 avocados (peeled, pitted, & cubed)
2 - 3 tomatoes (cubed) 
1 ball fresh mozzarella cheese (cubed)
2 Tbsp extra virgin olive oil
2 tsp. basil (we used dried, but you could use fresh)
salt & pepper (to taste...I like it saltier than Dakota does)

Put the cubes of avocados, tomatoes, 
and mozzarella in a bowl.
Drizzle with olive oil.
Add basil, salt & pepper.
Mix lightly. 
Enjoy.
(Best to eat it right away.
At room temperature.)

 

69 comments:

  1. Oh my goodness, that looks so good! Thanks for sharing!

    ReplyDelete
  2. It's cold and snowy right now, but this reminds me of summer...can't wait to use my imagination and pretend it's here!

    ReplyDelete
  3. Hi there, just thought we'd let you know that we stumbled on your recipe here, and wanted to share it on our Facebook Page.

    www.facebook.com/AustralianAvocados

    Keep up the good work! (Feel free to share any other yummy avocado recipes with us - we're always on the hunt)

    Cheers,
    The team at Australian Avocados :-)

    ReplyDelete
    Replies
    1. Thanks for sharing! We were thrilled and you made our day!

      Delete
  4. Another thing you could add is a dash of balsamic vinegar! :)

    ReplyDelete
    Replies
    1. It is so good with balsamic vinegar as well! Just made this with everything above, plus the balsamic and whole basil leaves. YUMMY!!

      Delete
  5. Simple and yummy. Thanks for the delicious looking suggestion.

    ReplyDelete
  6. I'm a high school teacher and I'm fixing this for my "lunch bunch" today. Can't wait for their reactions.

    ReplyDelete
  7. Bet this would be fabulous with some balsamic vinegar drizzled over the top.

    ReplyDelete
  8. We are glad everyone is enjoying this recipe.

    ReplyDelete
  9. A drizzle of basalmic is yummy to add!

    ReplyDelete
  10. Have done something very similar but w/o the cheese. This is on our lunch menu for tomorrow! I am doing Weight Watchers and this is a definite "yes"!

    ReplyDelete
  11. Teeny dash of tarragon might liven it up....i have a similar recipe with gorgonzola and some fresh grated parmesan...

    ReplyDelete
  12. This looks awesome. I've gone gluten free in the last year, and it has completely changed my diet. This looks like a must!

    ReplyDelete
  13. I cannot wait to try this! I might add some tortollini to it and eat it for lunch :) YUM!

    ReplyDelete
  14. Just had this for lunch, but I added balsamic vinger and oregano. YUMMY!!!

    ReplyDelete
  15. This looks delish... I want some now!

    ReplyDelete
  16. Do you have any problems with the avocados turning brown on you? I am the only one who would eat this at my house, so I was wondering about storage. How many days will it keep

    ReplyDelete
    Replies
    1. You can use plastic wrap and put it directly on the salad but it will likely still brown. The better option would be to put the whole salad together except the avocado. Then cut half an avocado each time you want to eat it. Store the other half with the pit, covered in plastic wrap in the fridge till you're ready for some more!

      www.kideats.co

      Delete
    2. Put just a bit of chopped onion with the avocado in a ziploc bag to keep the avocado from turning brown.

      Delete
    3. You could save the pit and add it to the dish before storing, this might keep it from turning brown! Yum I need to make some soon...

      Delete
    4. If you add some lemon juice it stops the avocados from turning brown. Also for guacamole :)

      Delete
  17. I'm here from Pinterest . . . I've never tried basil with avocados but that sounds yummy! We do a summer salad that's similar and delicious. We use corn, cut from the cob, cilantro, lime juice and olive oil. Great blog! I'l be sure to check out your other posts!

    www.kideats.co

    ReplyDelete
  18. I was thinking some marinated artichokes might be nice :)

    ReplyDelete
  19. would be good with chicken too.

    ReplyDelete
  20. Thanks for the awesome recipie. Just made it tonight. Just blogged it!! Thanks again for a yummy healthy recipie

    ReplyDelete
    Replies
    1. What is the name of your blog? We would love to check it out.

      Delete
  21. I'm stationed in Sicily, where fresh mozzarella is a staple. We also have buffalo milk mozzarella, which I love even more, so I'm going to try making this with that instead!

    ReplyDelete
  22. Man this looks so good. Found you on pinterest can't wait to read more.

    ReplyDelete
  23. I love this salad, though I prefer red wine vinaigrette!

    ReplyDelete
  24. I had never thought of combining mozzarella with avocado, but it does sound good.

    ReplyDelete
  25. Think I could get away without using Basil? I dislike the taste of basil.

    ReplyDelete
  26. @Joanna... yes, you can forget the basil, but how about adding fresh chopped Italian parsley?

    ReplyDelete
  27. Just a couple of ideas... a sprinkle of lemon juice will help the avocado not to brown and the BEST mozzerella cheese to use is buffalo mozzerella. You can find it at most Italian high-end specialty shops.

    ReplyDelete
  28. Ohhh this sounds so delish its definitely on the menu for tomorrow! Happy happy pintrest find, so well photographed! The picture brings the flavors to mind so quickly, can't wait to try it out =)

    ReplyDelete
  29. This looks and sounds delish! I think I may try it with cilantro in place of the basil tho. Thanks for sharing!!!

    ReplyDelete
  30. Definitely some balsamic and fresh basil

    ReplyDelete
  31. Is there calorie information available?

    ReplyDelete
    Replies
    1. We do not have the calorie info but this site might help: http://caloriecount.about.com/foods

      Delete
  32. I AM ANXIOUS TO TRY THIS.BEAUTIFUL PICTURE-MAKES YOU WANT IT NOW!! I SENT THIS TO MY DAUGHTER IN DALLAS..SHE WILL LOVE THIS AND SHE HAS ACCESS TO FRESH MOZARELLA WHEREAS I DO NOT :(

    ReplyDelete
    Replies
    1. We have found our fresh mozzarella at our local grocery store and also our WalMart carries it in the specialty cheese section.

      Delete
  33. Anybody know how many calories would be in a serving?

    ReplyDelete
    Replies
    1. We do not have the calorie info but this site might help: http://caloriecount.about.com/foods

      Delete
  34. This is delicious! I saw the pictures and headed to my kitchen to make it. I did add a dash of balsamic vinegar and mmmm!

    ReplyDelete
  35. I saw this on pinterest (pinned it-hope that was ok) and can't wait to try it!

    ReplyDelete
  36. This looks delish, I'm not a fan of raw tomato so I would sub for roasted red peppers. Grilled or poached chicken breast and a bit of pasta (orzo, tortolonni, farfalle, penne) would make it a complete meal. I'll be adding this to my meal planner for the next week :-)

    ReplyDelete
  37. Never heard of putting onion in with avocado to keep it from browning. Will have to try. Lemon/lime doesn't always seem to work.

    ReplyDelete
  38. Wow! This caught my eye on Pintrest...it looks great! I am a new follower. Patsy

    ReplyDelete
  39. I make a mozzarella, cucumber, and tomato with olive oil, fresh basil and balsamic vinegar in the summer and this looks like another great idea. As for avocados turning brown, I sprinkle lemon or lime juice on them, salads I want to store in fridge, and sliced apples. Not only does it keep them from browning but it also keeps it fresh tasting and looking. Thanks for a new recipe.
    Cindy Wilson

    ReplyDelete
  40. I've made this salad several times now and it's absolutely delicious and so simple! I'm even using it for a recipe I need to bring to a bridal shower this weekend. Thanks for posting it!

    ReplyDelete
  41. omg..... will be making this this weekend,thanks for shareing

    ReplyDelete
  42. We make this ALL the time. However, for the dressing we use "Girads Champagn Dressing" and add chopped cilentro. Yummy!

    ReplyDelete
  43. I stumbled across this recipe via Pinterest. I made it for the second time last night. If you use fresh basil and add some balsamic vinegar, I swear, it'll change your life! Thank you for sharing such tasty goodness!

    ReplyDelete
  44. I've made this a couple of times and it is so ridiculously amazing. I didn't have mozzerella tonight, so I left that out and it is still awesome. THANKS!

    ReplyDelete
  45. yummm I want to make it now. what can you eat it with?

    ReplyDelete
  46. Love this recipe, I've made it often. I actually made an accidental variation because I didn't bring the recipe with me and mixed it up with another one. A tasty oops! I used cilantro instead of basil and added a little lime juice, light and tasty!

    ReplyDelete
  47. I'm thinking it may be good with garbanzo beans. Has anyone tried it that way?

    ReplyDelete
  48. This was very tasty. I think next time, I will add red onion for a little more flavor and crisp.

    ReplyDelete
  49. Wow! That look so fresh and healthy. I think it would be great with Italian salad dressing!

    ReplyDelete
  50. When I was a child, we lived in San Diego California and had our own avocado trees. I have loved avocados all my life :) A bit of red onion is good but only a tiny bit, it will overwhelm the mild flavor of the avocado. Something else that is very tasty is just mash or dice the avocado and salt it and serve it on the side with Couscous made any way you like.
    I make couscous, add black olives, red onion and sometimes roast salmon .. then throw in the avocado before you serve it. Believe me, it is the best thing you will taste in a long time :)

    ReplyDelete
  51. CAN THIS RECIPE BE REDUCE DOWN FOR ONE PERSON?

    ReplyDelete
  52. wow - started trying to find this recipe from an obviously pirated blog spot. So sorry that happened to you, but it was important to come back to the original source. Sounds so delicious, making for birthday dinner tonight!

    ReplyDelete
    Replies
    1. Thanks! That happens a lot with our pictures, but we appreciate you coming back to the original post. Hope you enjoyed.

      Delete

Easy Apple Dumplings

Easy Apple Dumplings A fall weekend. A bag of apples. A mission. To find a new and delicious apple dessert. We started Saturday m...