A simple salad of chopped avocados, diced tomatoes, and mozzarella pearls, tossed with some seasoning and a balsamic glaze.
I had made this over two years ago I think, and recently rediscovered how much I love this salad! It’s a perfect classy salad when you want to change up the game, or are feeling particularly uninspired by lettuce. It’s basically a bite-sized caprese salad, but additionally tossed with some avocado.
I also really love the little mozzarella pearls. They’re about marble-sized, and other than being cute and cutting out a thing that you have to chop, they’re not really necessary. Regular mozzarella works fine, although I highly recommend fresh mozzarella rather than the packaged shelved stuff. It really balances the textures I feel, with the springy cheese, buttery avocado, and soft tomatoes.
It’s pretty simple! The only downfall is that you’ll want to make this fresh so that the avocados don’t brown. You can always give the avocados a light lemon juice bath to help prevent oxidation, but I still wouldn’t venture too early with this dish, especially if you have picky eaters or company.030 - AvocadoCapreseSalad