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Tomato Cucumber Avocado Salad with Mozzarella

Tomato Cucumber Avocado Salad with Mozzarella

  • Author: Christopher
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegan

Description

Bright, refreshing, and full of vibrant flavors, this Tomato Cucumber Avocado Salad with Mozzarella (plant-based) celebrates fresh ingredients in a colorful, healthy way. Juicy tomatoes, crisp cucumbers, creamy avocado, and mild plant-based mozzarella are tossed in a zesty apple cider vinegar (natural) dressing with fresh basil leaves, creating a perfect balance of tangy and herbaceous notes. Ideal as a light lunch, side dish, or vibrant addition to any meal, this salad is quick to prepare, nutritious, and adaptable to personal tastes.

Ingredients

Scale

Vegetables and Fruit

  • 3 ripe tomatoes, sliced into bite-sized chunks or wedges
  • 2 English or Persian cucumbers, diced
  • 1 ripe avocado, peeled and cubed
  • 10–15 fresh basil leaves, torn

Dairy (Plant-Based)

  • 1 cup plant-based mozzarella, torn or sliced into bite-sized pieces

Dressing

  • 3 tablespoons apple cider vinegar (natural)
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove (natural), minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon natural gelling agent

Instructions

  1. Prepare the Vegetables: Wash the tomatoes and cucumbers thoroughly. Slice the tomatoes into bite-sized chunks or wedges, dice the cucumbers into small crisp pieces, and gently peel and cube the avocado to avoid mashing.
  2. Mix the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, minced garlic (natural), salt, and freshly ground black pepper. Add a small amount of natural gelling agent to lightly thicken the dressing, whisking until smooth.
  3. Combine the Ingredients: In a large bowl, gently toss together the tomatoes, cucumbers, avocado, and torn basil leaves. Drizzle the dressing over the salad and toss gently to coat every piece evenly.
  4. Add Mozzarella: Tear or slice the plant-based mozzarella into bite-sized pieces and fold them delicately into the salad, preserving their creamy texture.
  5. Serve Immediately: Transfer the salad to a serving dish and enjoy the vibrant colors and fresh flavors right away for best taste and texture.

Notes

  • Pick ripe ingredients: Ensure tomatoes and avocados are fully ripe for optimal flavor and texture.
  • Keep avocados fresh: Add avocado last and toss gently to prevent browning.
  • Use quality olive oil: A good extra virgin olive oil enhances the dressing and overall flavor.
  • Chill before serving: For extra freshness, chill salad for 15 minutes but avoid sogginess.
  • Adjust dressing balance: Modify acid and oil levels to suit your taste preferences for a bright but balanced dressing.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No cooking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 120mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Tomato Salad, Cucumber Salad, Avocado Salad, Plant-Based Mozzarella, Vegan Salad, Healthy Salad, Refreshing Salad, Summer Salad

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