Happy 4th of July everyone!! We are swimming, BBQing and enjoying friends and family today. I hope you are doing the same! I am so excited to introduce you to another MFTM contributor. I met Erin of Crafty Auntie at blogger/crafting meet ups and we instantly became friends. We found that we have many things in common with one another and she is just a really cool chick. You are going to LOVE her. Erin will be stopping by monthly to share yummy recipes with us. Today she is sharing a tasty Tomato Mozzarella and Avocado Salad!
With summer in full force here in Arizona, I avoid turning on my oven at all cost. So I resort to making different types of salads. This recipe came from something my sister just threw together. I love the simplicity and versatility of it. I often make this as a meal, but it is also great as a side dish.
Tomato, Mozzarella, and Avocado Salad
- 5-6 tomatoes, cut into bite sized pieces (I prefer the tomatoes on the vine, but just about any variety will work for this.)
- 16 oz. fresh mozzarella, cut up into bite sized pieces
- 1 cup balsamic vinaigrette dressing (I used Newman’s Own Creamy Balsamic for this recipe.)
- 2 small (or 1 large) avocado, chopped
- 5 oz. package of Texas Toast Seasoned croutons
Place tomatoes and mozzarella into a large bowl. Add the dressing and toss. Add the avocados and croutons, and then gently toss.
That’s it! Pretty easy, huh?
If not serving immediately, leave out croutons and add just before you are ready to serve. This will prevent them from becoming soggy. Also, you could use string cheese in lieu of the fresh mozzarella. The best part of this salad is you can add as little or as much of each ingredient to your liking and it will still be amazing!
So yummy!! And a great side to bring to your 4th of July festivities! Thanks Erin!
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