Suitable for hot summer lunches, light and refreshing. Basil, mint leaves, and few drops of lemon juice will enhance the freshness of this salad, while the mozzarella, with its milky aroma and fibers will make you feel full.
Best if paired with light, fresh white wines (even sparkling) or iced beer and lemon.
Mozzarella cheese is a curd cheese originating from Italy. Fresh mozzarella is moist, milky and sliceable
For 2 people
Cooking time: 10m
6 tomatoes, 2 ripe avocados, chopped
250g of fresh mozzarella, cut into small cubes, drain
3 to 5 peaks of fresh basil
1 tbsp of chopped parsley
2 tsp of chopped fresh mint leaves
1/4 cup of lemon juice,1/4 cup of olive oil
3/4 teaspoon salt, 1/4 tsp pepper
| Step 1 | Put tomatoes, avocado, mozzarella, basil parsley, and mint leaves in a large bowl. Tip: break the basil leaves by hand to preserve the aroma. |
| Step 2 | Stir the lemon juice, salt, pepper, and olive oil evenly, then drizzle on the tomato and mozzarella mixture. Mix well and refrigerate at least 1 hour before eating. |
