If you’re looking for a light and quick salad to make this summer, then look no further! This ‘tomocado salad’ is as quick and easy to make as they come. What’s tomocado? Tomatoes. Mozzarella. And Avocado. Get it? To-Mo-Cado!
What makes this Tomocado Salad even better is that it’s naturally low carb and gluten free. Plus, I mean… who doesn’t want to gorge on cheese and avocado? I should note too that I’m using the term ‘salad’ here pretty loosely since there isn’t actually any lettuce involved. It’s more of a salad in the sense of that it’s a combination of cold fruits/veggies along with some cheese and herbs.
I love that this salad is pretty versatile in the sense that it could swing into an Italian dinner OR pair into a more Mexican style of meal too. If you wanted to take it a step further? This salad would be pretty good served tossed in with some fresh pasta as well!
I used a large 8 Oz chunk of local fresh mozzarella here, but fresh mozzarella ‘pearls’ or ‘bocconcini’ would work just as well (and you wouldn’t have to spend any time cubing the cheese.)
I served my salad here with a marinated pork tenderloin that I cooked in the instant pot and had the most delicious and no-brainer dinner of the entire week right here. Though… I would have been completely fine with eating just this salad for dinner. That’s how good it is.
TheSkinnyFork.com A light and bright summer time salad that's whipped up in no time with just a few ingredients. Perfect paired with some grilled chicken or steak! Prep Time: 5 Minutes • Cook Time: 0 Hours
Servings: 8 • Serving Size: About 1/2 Cup • Calories: 163 • Fat: 13 g • Saturated Fat: 5 g • Carb: 6 g • Fiber: 3 g • Protein: 7 g • Sugar: 33 g • Sodium: 183 mg
Salad:
• 1 Large Avocado, Cubed
• 2 C. Cherry Tomatoes, Halved
• 9 Oz. Fresh Mozzarella, Cubed
• 10-15 Fresh Basil Leaves, Chopped
Dressing:
• 1 Tbsp. Extra Virgin Olive Oil
• 1 Tbsp. White Balsamic Vinegar
• 1 Tsp. Honey
• 1 Tsp. Minced Garlic
• Salt & Pepper to Taste
Directions:
Place the avocado, 2 C. cherry tomatoes, 8 Oz. mozzarella, and 10-15 basil leaves into a large bowl.
Whisk together the 1 Tbsp. olive oil, 1 Tbsp. vinegar, 1 Tsp. honey, 1 Tsp. garlic and salt & pepper to taste.
Pour the dressing in with the avocado mixture and stir gently to combine.
Serve right away and enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
