Wednesday, July 4, 2012
Fresh Mozzarella veggie salad
I added the points and a large serving of this is 6 points. I think next time I am going to leave the cheese and avocado out of it and drop it down to
6 plum tomatoes
1 seedless (hothouse) cucumber chopped
2 (8oz) cartons fresh mozzarella cheese pearls (I bought the small round ones and cut them in 1/4)
1/3 cup minced fresh basil
1/3 cup parsley
2 t minced fresh mint
1/4 cup fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
2 medium ripe avocados, peeled and chopped.
Combine all the veggies, herbs and cheese. In a small bowl, whisk the lemon, olive oil, salt and pepper. Pour over veggie mixture and toss to coat. Cover and chill for at least one hour before serving.
Just before serving the salad, stir in the chopped avocados.