Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato Cucumber Avocado Salad with Mozzarella

Tomato Cucumber Avocado Salad with Mozzarella

  • Author: Brian
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Tomato Cucumber Avocado Salad with Mozzarella (plant-based) is a vibrant, refreshing, and creamy salad combining ripe tomatoes, crisp cucumber, smooth avocado, soft plant-based mozzarella, and fresh basil. Tossed with a simple dressing of extra virgin olive oil (natural) and apple cider vinegar (natural), this salad is quick to prepare, nutritious, and perfect for any season or occasion.

Ingredients

Scale

Vegetables and Fruits

  • 2 cups ripe tomatoes, diced
  • 1 cup cucumber, peeled and sliced or chopped
  • 1 ripe avocado, cubed
  • Fresh basil leaves, finely chopped (about 1/4 cup)

Cheese

  • 1 cup mozzarella (plant-based), sliced or torn into pieces

Dressing

  • 2 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Your Vegetables: Start by washing all fresh produce thoroughly. Dice the tomatoes into bite-sized pieces, peel and chop the cucumber into thin slices or small chunks, and cut the avocado into creamy cubes. Set these aside in a large mixing bowl.
  2. Add the Mozzarella (plant-based) and Herbs: Slice or tear the mozzarella (plant-based) into manageable pieces and gently fold it into the vegetables. Chop fresh basil leaves finely and sprinkle them evenly into the bowl to infuse the salad with aromatic freshness.
  3. Whisk the Dressing: In a small bowl, combine extra virgin olive oil (natural) with apple cider vinegar (natural), sea salt, and freshly ground black pepper. Whisk these together until the dressing becomes smooth and slightly emulsified.
  4. Toss and Serve: Pour the dressing over the salad ingredients and gently toss everything to ensure each bite receives an even coating of flavors. Serve immediately for the best taste and texture.

Notes

  • Use ripe tomatoes and perfectly soft avocados for the richest flavors and best texture.
  • Chop all vegetables into uniform pieces so every mouthful blends seamlessly.
  • Dress the salad just before serving to keep the cucumber crisp and avocado fresh.
  • Use quality mozzarella (plant-based) for the best creaminess and indulgence.
  • Serving the salad well-chilled makes it incredibly refreshing, especially on warm days.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No Cooking
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: tomato cucumber avocado salad, plant-based mozzarella salad, fresh summer salad, quick salad recipe, gluten free salad, healthy salad

Find it online: https://puretastekitchen.com/tomato-cucumber-avocado-salad-with-mozzarella/