Sunday, December 11, 2011

Avocado Salad

2 containers cherry or grape tomatoes, cut in half
2 cartons fresh mozzarella cheese pearls, drained (optional for those with dairy allergies or vegan diet)
5 avocados, peeled and diced
1/2 c basil, chopped
4 Tbsp fresh parsley, chopped fine
2-3 lemons, juiced
1/3 c olive oil
salt and pepper
baked pita strips (optional)


1. In a large bowl, combine all ingredients except avocado and baked pita strips. Cover and refrigerate for 1 hour before serving.
2. Just before serving, stir in chopped avocados (to prevent browning). Serve with pita strips on top.

*caveat: omit pita strips or use a gluten free option if you avoid gluten!

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